Tracking room temperature for better bread
The Most Useful Bread-Baking Variable Is Probably Room Temperature
I used to adjust hydration and baking time first when a loaf came out differently. Lately I have been recording the room temperature instead. A dough that behaves perfectly at 21°C can feel sluggish or overactive at 25°C, even with the same recipe. My spreadsheet now includes flour brand, water temperature, room temperature, and bulk-fermentation time. Which variable has made the biggest difference in your own baking?