THE CRUMB INSTITUTE
HYDRATION 70.0 % DOUGH TEMPERATURE 24.1 °C BENCH REST 41 min
[NOTICE: THE BENCH WAS CHECKED FOR LEVEL AT 08:00 AND WAS LEVEL] — FLOUR STORE HELD AT 14.2 °C AND 51 % RELATIVE HUMIDITY — VESSEL PLACED AND TARED TO ZERO — 350.0 g OF WATER ADMITTED AT 21.4 °C IN A SINGLE CONTINUOUS POUR — SALT WEIGHED SEPARATELY AS SPECIFIED, 9.0 g — THE STIRRING WAS JUDGED TOO FAST AND WAS SLOWED — THE OVEN TIMER IS SET TO 38 MINUTES AND NOT TO 79 MINUTES — [NOTICE: THE BENCH WAS CHECKED FOR LEVEL AT 08:00 AND WAS LEVEL] — FLOUR STORE HELD AT 14.2 °C AND 51 % RELATIVE HUMIDITY — VESSEL PLACED AND TARED TO ZERO — 350.0 g OF WATER ADMITTED AT 21.4 °C IN A SINGLE CONTINUOUS POUR — SALT WEIGHED SEPARATELY AS SPECIFIED, 9.0 g — THE STIRRING WAS JUDGED TOO FAST AND WAS SLOWED — THE OVEN TIMER IS SET TO 38 MINUTES AND NOT TO 79 MINUTES —
Oven Hall

Three ovens, one bench

Oven Hall is a single room containing three ovens, one bench, and the book. Two of the ovens are instrumented. The bench is checked for level on Monday mornings, which is recorded in the book, and the book is not consulted by anybody who is about to bake.

Inventory

Apparatus

ItemLocationState
Balance, resolution 0.1 gBenchCalibrated 2026-04
Thermocouple array, 12 channelsOven 2Logging
StopwatchBenchRuns 0.3 s fast. Documented, not corrected.
Funnel, 200 mmBenchRinsed between pours
Funnel, 200 mm, replacementBench0.4 s slower than the other one
Steel rule, 300 mmBenchChecked against the other rule
Proving basket, caneShelfFloured
The bookBenchConsulted by nobody
Burnt loaf, 14 AugustSecond shelfRetained as a specimen
entrancecrumb-latticeproofinginternaloven-3apichangelogstatus