Author Topic: Thermokool MR 138 / MR148  (Read 4228 times)

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Offline AZ-Buckeye

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Thermokool MR 138 / MR148
« on: January 21, 2009, 05:16:35 PM »
Wanting to get more consistent in my dough making and based on comments on this forum, I decided to get an MR 138.  Looks like that model was discontinued so I ended up with an MR 148 which arrived today.  Got what appears to be a great deal at www.JR.com ($50 less than the Amazon price).  This one does not have the Thermakool or Princess name but appears to be identical (it is called a ToolTech MR 148).  In any event, it seems to be a pretty nifty device and can't wait to proof some dough in it.
One question to those who use a 24 hour room temp rise -- what do you believe is the ideal temperature?  I make a Neapolitan style dough (65% hydration with Caputo flour and Camandoli starter that is cooked in a wood fired oven) if that has any bearing on fermentation temps.  Also, any tips you might have on using the device are appreciated.  Thanks.


Offline November

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Re: Thermokool MR 138 / MR148
« Reply #1 on: January 21, 2009, 05:30:47 PM »
I have typically fermented dough for 24 hours @ 50F.  Bellow is an example product:

http://www.pizzamaking.com/forum/index.php/topic,1014.msg46728.html#msg46728

EDIT: Also of interest: http://www.pizzamaking.com/forum/index.php/topic,5058.msg46627.html#msg46627
« Last Edit: January 21, 2009, 05:38:22 PM by November »