Dough Thermometer – Precise Temperature Control for Perfect Proofing

The dough temperature determines the proofing speed, leavening power, and taste of your bread. With a reliable dough thermometer, you have full control and can consistently bake good results.

✓ Measuring range from -20 to +50 degrees – ideal for all dough phases and storage temperatures

✓ Plastic cap – protects the measuring probe from dirt and damage

✓ Practical clip – attaches to your apron or kitchen towel for quick accessibility

✓ Fast and accurate measurement – important for proper fermentation control

✓ Universally applicable – for bread doughs, sweet doughs, water temperature, and room climate

Tip: Always measure the dough temperature after kneading at the warmest point in the dough. 26–28 degrees are ideal for wheat doughs and 22–24 degrees for long proofing. This way, you can precisely plan the proofing time and avoid over-proofing.

Allergens: No known allergens.