How important is ambient temperature in the kitchen/bakery? If it is important, what is the ideal temperature?
A proofing box is a controlled environment of both temperature and humidity. With time, temperature and humidity you can control the development of yeast in the formula that is developed to produce optimal rise, flavor, and texture with specific protein content, sugar content, type of yeast and content, type of liquid, and content mixed to specific finished dough temperature.That explains it then. My finished dough temp was correct but the ambient kitchen temp I know was in the mid 30s c and fluctuating.
The ambient temperature in the kitchen or bakery is incredibly important! Temperature plays a crucial role not only in ensuring that food is safely prepared, but also it can affect product quality and consistency.
The ideal temperature for food preparation areas should be between 68°F and 75°F (20°C to 24°C). If the temperature rises higher than this range, you risk humidity and moisture levels becoming too high which is bad news for any baked goods. High temperatures can create an environment where food-borne illnesses thrive as well, so anything hotter than 70–75 degrees Fahrenheit (21–24 Celsius) should be avoided.
Additionally, depending on the type of kitchen equipment present – such as air ovens or convection ovens – room temperature impacts how your dough will rise during baking. Dough prefers cooler temperatures since hot temperatures encourage a rapid rise followed by a collapse in texture once it cools back down. For example, if your kitchen tends to get too warm during summer months make sure to use less yeast when preparing bread dough so that it'll take much longer to expand and won't bake up quickly due to external heat sources.
it depends what you're doing.How important is ambient temperature in the kitchen/bakery? If it is important, what is the ideal temperature?
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