Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

Bacteria grow best in temperatures ranging from 41°F (5°C) to 135°F (57.2°C). This range is referred to as the food danger zone, as it is in this zone that food finds a favorable climate for bacterial growth. Bacteria need time to adjust to their host environment, however, before they begin to grow and multiply. This gives a cook a brief period during which it is acceptable to leave food at room temperature as preparation is commencing.