Equipment: Temperature Probe

A temperature probe is a metal spike that has a temperature gauge on the end. It is a great tool to have when baking to determine the temperature of a dough. At Bourke Street Bakery the dough comes out of the mixer at approximately 25°C-27°C (77°F-81°F). Yeast, natural or not, needs warmth to allow the reaction of sugars converting to carbon dioxide, so it is important to have an accurate gauge of temperature.