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Heard a guy at the flour mill in Wichita say he never measures his dough temp, just touches it
I was picking up a 50 lb bag of bread flour at the mill in Wichita last month and overheard an old baker tell the guy next to him that he has not used a thermometer on his dough in 20 years, he just pokes it with the back of his hand. I tried it on my next two batards and honestly the feel thing kind of works once you know what 78 degrees feels like against your knuckles. Do you guys still check dough temp with a thermometer or have you switched to just going by feel?
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the_max2d ago
So what happens when your kitchen is 65 degrees in January and your flour is cold from the garage? The back of the hand trick works when nothing changes, but home bakers deal with way more swings than some guy at a mill who does the same batch every single day. I check with a thermometer because it takes two seconds and saves me from a dough that proofs like a rock. If feel works for him, great, but "it worked twice" is not really proof of much.
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