My baguette dough turned into soup after a power cut last Tuesday

I had a batch of baguette dough proofing overnight in my kitchen in Austin, and the power went out at 3am, so the AC stopped and the temp shot up to like 84 degrees. By morning the dough had overproofed into a sticky puddle that I couldn't even scrape off the counter, and I had to toss the whole 5 pound batch. Has anyone else dealt with a sudden temperature swing wrecking their proofing schedule, or do you have a backup plan for those situations?

1 comments

1 Comment

lilyp371mo ago

That's rough, losing a whole batch like that is a real heartbreaker.