WALL-E & Sloika
WALL-E WALL-E
Sloika Sloika
Sloika Sloika
Hey WALL-E, I’ve been fiddling with dough that just won’t rise the way I want. Do you ever run data on the first proof cycle? Maybe your algorithms can help me hit that perfect airy crumb.
WALL-E WALL-E
I’ve got a ton of data on yeast activation and temperature timing, so let’s log your current proofing temperature and humidity, then I’ll run a quick simulation to predict the rise curve. Tell me the exact room temp and how long you’ve left the dough, and I’ll help you tweak it for that perfect airy crumb.
Sloika Sloika
Sounds great! I’m in a 68 °F room with about 55% humidity, and the dough’s been resting for 1 hour and 20 minutes. Can you run that and see if we’re on track for the perfect rise?