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Baking with ThermoWorks

Better Baking Starts Here
Here, we’ll help you build a Baker’s Toolkit that’s tailored to your needs (and kneads.)

Why is temperature so important in baking?

The best bakers cook to temperature, not time. It’s that simple.

Every step in baking is temperature-sensitive. From the temperature of your eggs and water when mixing in dry ingredients, to your dough proofing temp, to the final doneness temp in the oven…it’s ALL about the perfect temperature for the perfect bake. Professional bakers know that baking to temperature means ensuring consistent quality for their customers. The rest of us could use a little consistent quality in our baking, too!

“Because temperature is one of the main contributors to vigorous fermentation, it’s key that we maintain a sufficiently high, and stable, dough temperature through the entire baking process.”
-Maurizio Leo, ThePerfectLoaf.com

Which baking thermometer is right for me?

Great question...and the answer is: it depends. What kind of baker are you? What exactly are you baking?

For the Professional Baker

Baking is your life, literally. It is the skill that provides for you and your family. You don’t mess around with poor-quality ingredients, and it’s the same for your kitchen gadgets. There’s money riding on what you produce, so investing in perfection is crucial. Dress your kitchen.

Thermapen® Mk4

Your go-to quick-check

If you’re going to add anything to your professional kitchen, it’s this guy. While the ChefAlarm is your go-to leave-in thermometer alarm, the Thermapen Mk4 is the go-to instant-read digital thermometer. By instant-read, we mean readings under 2-3 seconds.

ChefAlarm® Cooking Alarm Thermometer

Your eyes and ears

It’s the cooking alarm thermometer that the French Pastry School swears by and is used religiously by pro bakers everywhere.

IRK-2

Your surface-temp guide

An infrared thermometer is essential in the commercial kitchen. You can quickly check surface temps on your oven, or items in your walk-in. Speed and accuracy is important in the kitchen and this gives you both.

TimeStack®

Your multi-tasker tracker

Have multiple bakes going on in your loud, commercial kitchen? No problem. TimeStack allows you to set and view 4 countdowns at once. And, you can adjust the alarm volume. The loudest setting is strong enough to hear even in the biggest, bustling kitchen.


“In an industrial kitchen, it is very important that all of the equipment you use is of industrial strength”
-Head Chef Jacquy Pfeiffer, French Pastry School

For the Adventurous Home Cook

You’ll try anything once and you get results. The kitchen is your domain, your happy place, your laboratory. Just because baking isn’t your profession, doesn’t mean it isn’t equally your passion. And since the time you put into your passion is precious – you need tools to help you nail it the first time.

Thermapen® Mk4

The Trusty Spot-Check

Quickly check dough, bread, cake, even the water temps before mixing in dry ingredients. If you’re investing in just one temperature tool, invest in a Thermapen—accurate to ±0.7°F in just 2-3 seconds.

ChefAlarm® Cooking Alarm Thermometer

The Babysitter

It’s the cooking alarm thermometer that the French Pastry School swears by and is used religiously by pro bakers everywhere.

IR-Gun-S

The Perfecter Checker

A good infrared thermometer is an overlooked instrument in a baker’s kit. Easily check room temperatures before mixing doughs so you know how to adjust your flour and butter or proofing temps. Spot check oven temps.

TimeStick®

The Handy Timer

These tiny timers fit in the palm of your hand, making them perfect for the use of everyone on staff. You can hang them around your neck, stick them on the fridge, or keep them in your pocket. They come in multiple colors, so everyone’s is identifiable.

“Infrared thermometers...a very useful tool for taking oven temperature and also the different temperature of different areas in the refrigerator or room.”
-Rose Levy Beranbaum, The Baking Bible

Doneness Temps

Muffins

209°F
 

Cheesecake

145°F
 

Cinnamon Rolls

190°F
 

Cake

Light: 205 to 210°F
Heavy: 200 to 205°F

Bagels

190°F
 

Sourdough

208°F
 

Process Temps

Butter

65 to 70°F
 

Proofing

75 to 90°F
 

Flour

70°F
 

Water

When Adding Yeast
105°F to 110°F
 


Tips to Help you...Rise to the Occasion

The Base Temperature System

The base temperature system calculates the temperature of the liquid added to the dough. It provides the most favorable conditions for the yeast to work, and obtain the proper final dough temperature after mixing, despite the cold or hot conditions you might be working in. - Provided by The Butter Book

“Once you know the base temperature of a dough, you simply need to measure the temperature of the room and the temperature of the flour. When you have these numbers, subtract them from the recipe base temperature. The remaining number should be the temperature of the liquid, either milk or water, that you add to the dough.” - The Butter Book

Proofing

“Proofing” yeast (aka blooming yeast) refers to the process of dissolving active dry yeast in warm water to rehydrate. Basically, it’s the process in which the yeast releases carbon dioxide to create air pockets within the dough.

You can DIY a proofing box by placing a loaf pan at the bottom of the oven and pouring 3 cups of boiling water into the pan. Place the bread on the rack above, and keep the oven door closed. Remember, the most ideal temperature environment for proofing is between 70-115°F.

Using an Infrared

As demonstrated throughout this guide, there are crucial moments for temperature checking during certain bakes. You’ll want to use your infrared thermometer to make sure your dry ingredients are at room temperature before mixing, and use it to check the true temp of your oven as well.

Use your instant-read to check your water temp, and use continuously when mixing and proofing your dough. And of course, you’ll use your instant-read to check doneness.

“Yeast is a wonderful but finicky thing. It flavors and lightens our breads, but it is picky about what temperatures it prefers. Too cold and it just won’t work. Too hot and it dies. Using room-temperature ingredients will guarantee that your dough isn’t too cold for the yeast to get to work altogether, but warming things up just a bit will help move things in the right direction.” - Chef Martin, ThermoWorks Blog


More Handy Tools

Trivets



We designed a sturdier, dishwasher safe trivet that will hold up in the kitchen against 600° heat. Hold hot things, really hot things. Rest hot dishes on the counter with zero worry, and gracefully pull that souffle out of the oven without a sweat.

Spatula



Stir, fold, flip and scrape with a spatula that can stand the heat - 600℉, to be exact. Our silicone spatula makes a wonderful tool for lapping on thick strokes of frosting, giving that perfectly-imperfect frosted look. It’s also wonderful for cleanly scooping sticky dough out of bowls and spreading evenly into pans.

Silicone Brush



This silicone brush makes buttering and slathering super simple. You want a brush that will hold your butter or custard well, and then evenly distribute amongst your bread, pie or cake. This one gives a 2-inch wide stroke and can hold up against high heat.

2 1/2 Inch Probe



This small probe is perfect for measuring smaller bake temps like muffins and bagels. Connect and use with our ChefAlarm, DOT, or other cooking alarms.

Pro-Series® Extra Probes


Try some of our specialty probes to use with our ChefAlarm, DOT, or other cooking alarms.

Pro-Series® Waterproof Needle Probe

This probe comes in clutch when measuring temps for things like custard. The immersible mini-handle/transition seals the probe assembly against moisture. Connect and use with our ChefAlarm, DOT, or other cooking alarms.


Baking Favorites from the ThermoBlog


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