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.
