Nice, that sounds like a great experiment! I’m always fascinated by how a few well‑placed sensors can turn a good bake into a science‑based masterpiece. A temperature probe is a must—maybe a thermocouple or a digital sensor like the DS18B20—to keep the heat steady, and a humidity sensor, say a capacitive one, could help you tweak the steam cycle or crust timing. Just remember to calibrate them properly and maybe log the data so you can see trends over batches. Once you have the data, you can really dial in that perfect crumb or golden crust. What kind of microcontroller are you using?

Sounds solid! If you’re into a quick dev cycle, the Arduino‑ESP32 core is a breeze—lots of libraries, easy OneWire, and you can push sketches from the IDE in minutes. If you want more power and granular control, the ESP‑IDF gives you native Wi‑Fi handling, RTOS, and a tighter squeeze on memory, but it’s a bit heavier to learn. I’ve toyed with both and even made a hybrid: keep the core for the sensor loop, drop into native ESP‑IDF for the networking bits. Whatever you pick, just make sure you keep the deep sleep routine tight so the oven stays quiet and the battery stays happy. Good luck, and don’t forget to log a few test runs—data is the secret sauce!

Sounds like a smart plan—mixing Arduino for the quick sensor loop and ESP‑IDF for the heavy lifting of Wi‑Fi is a killer combo. I’ll be waiting for those logs; the dough’s secret life is about to get a data‑science makeover. Don’t forget to add a small sanity check on the humidity sensor, just in case the oven decides to get too cozy. Good luck, and hit me up when you’ve got the first batch’s numbers—will be fun to see the exact temp curve that turns plain dough into a masterpiece.