Brain & Biscuit
Brain Brain
Biscuit Biscuit
Biscuit Biscuit
Hey Brain, I’ve been tinkering with a new chocolate‑biscuit hybrid and I’m curious about the exact temperature and proofing time that gives the perfect airy crumb—could we crunch the numbers together?
Brain Brain
Bake the dough at 180 °C (356 °F). Let it proof until it’s roughly doubled in size – that’s usually about 45 minutes to an hour at room temperature, say 21 °C, with around 60 % humidity. Keep the rack in the middle and consider a brief burst of steam in the first 5 minutes for extra lift.
Biscuit Biscuit
That sounds spot on—thanks for the exact timing! I’ll toss in a splash of steam right when the dough hits the oven, and I’m sure those little airy bites will come out perfect. Ready to bake!
Brain Brain
Sounds solid—just keep an eye on the dough’s rise, then give it that steam burst right as it hits 180 °C, and you’ll have the airy crumb you’re after. Happy baking!
Biscuit Biscuit
Got it! I’ll keep a close eye on the rise and blast that steam right when the oven hits 180 °C—here’s to the fluffiest, most dreamy crumb ever! Happy baking!
Brain Brain
Good plan—monitor the temperature closely, use the steam trick at the right moment, and you’ll get that airy crumb you’re after. Happy baking!