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bread bakers of /ck/, i need your help.
i'm making a halved "flour salt water yeast" recipe for white bread:
500g bread flour
390g water
11g sea salt
.5g yeast
i'm supposed to let the bulk fermentation happen "at room temperature" for 12-14 hours.
my question is this:
it's a really warm night in NYC and my kitchen doesn't have AC. should i let it proof in the kitchen, or should i take it into my private living room that does have AC, and let it proof there overnight?
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>>9037134
shit, typo. that should have been .15g yeast
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>>9037134
depends how hot those rooms are. Also humidity will count
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>>9037142
the kitchen gets late afternoon light, so will probably stay under 85 degrees until i need to cook it. i can control the temp in my living room to an exact degree.
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>>9037142
also, humidity is currently at 61% according to the internet.
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>>9037134
Put it in the fridge. It may take longer in there but it's a common thing to do
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>>9037138
.15g of yeast? Do you have drug dealer style kitchen scales? Or do you mean 15g of yeast
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