{"id":15428,"date":"2025-06-07T15:35:49","date_gmt":"2025-06-07T15:35:49","guid":{"rendered":"https:\/\/topat10.com\/?p=15428"},"modified":"2025-06-07T15:35:49","modified_gmt":"2025-06-07T15:35:49","slug":"tech-up-your-sourdough-with-these-upper-crust-baking-gadgets","status":"publish","type":"post","link":"https:\/\/topat10.com\/?p=15428","title":{"rendered":"Tech Up Your Sourdough With These Upper-Crust Baking Gadgets"},"content":{"rendered":"


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Controlling the temperature is also extremely helpful once you start making bread. SourHouse, which came out with the starter-coddling Goldie<\/a> a few years back, just released the DoughBed<\/a> ($280), a heated, happy place for dough to rise, if you can afford that hefty price. Sourdough loaves often have two separate fermentation periods. The first, \u201cbulk fermentation,\u201d is where the dough rises and develops flavors. Later, after a bit of shaping, it proofs in a vessel\u2014often a basket\u2014that helps it rise and ferment a bit more while formed in the shape of the loaf to come.<\/p>\n

The DoughBed is a pill-shaped glass bowl that fits over a heating pad and under an insulated cork lid. It helps keep bulk fermentation on track by holding the dough between 75 and 82 degrees. The bowl’s long, flat bottom allows for more dough to be as close as possible to the heat. I usually do bulk fermentation in an eight-quart Cambro container, at which point it’s either at the mercy of the ambient temperature in my house or I tuck it into that warm spot next to my fridge. I call it ready when it is notably risen and is both a bit smoothed out and bubbly. If you like that readiness on more of a schedule, the DoughBed’s consistent temperature helps get the dough where you want it, when you want it. If you are on a schedule, you’ll appreciate this predictability.<\/p>\n

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