Hot take: my 78 year old neighbor in Dayton told me my bulk rise was too warm and she was right

Ivan Perez · 2026-10-27T11:15:06.800981+00:00

She came over for coffee last month while I had a batch of country white proofing on the counter (my kitchen was sitting at 82 degrees because the oven was on). She poked the dough once and told me it was rising too fast and the crumb would be tight. I shrugged it off, baked it anyway, and sure enough the loaf came out dense in the middle with a gummy streak. I bumped my proofing spot to the coolest corner of the basement (around 68 degrees) and gave it an extra 40 minutes. Has anyone else had an old timer call out their proof temp like that?

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Hot take: my 78 year old neighbor in Dayton told me my bulk rise was too warm and she was right | Bakers - HW Forums