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I proofed dough by eye for 12 years until a $9 thermometer showed me I was way off
For years I just poked the dough and guessed when it was ready, and honestly my bread was fine most of the time. Last spring a buddy who runs a shop in Portland handed me a cheap instant read thermometer and told me to check the middle of the dough instead of trusting my finger. Turns out my kitchen runs about 4 degrees warmer than I assumed, so my dough was hitting 80F when I wanted closer to 76. The first loaf after I started checking ran 15 minutes faster and the crumb was way more even. I still poke it because old habits die hard, but the thermometer settles arguments fast. Now I'm wondering how many other things I do by feel that have a number hiding behind them. What's the one cheap tool that changed your bake?
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