Simple Sourdough - My method for a great oven spring (quick version)
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- Опубликовано: 17 ноя 2022
- Speedy version of the step by step video and removed the talking. This video is for those who have been making sourdough for a while and do not require step by step. Prefer the details? Click here • Simple Sourdough - Ste...
Don't have a starter yet? Here is how I created mine: • How to make sourdough ...
This is also a video for a same day bake! I only refrigerate for 2 - 4 hours, but feel free to cold ferment for longer.
So far, I have found that your recipe is foolproof. I have been successful every time after so many failures with other recipes. Thank you for your help.
Thank you! 🙏🏻 ☺️ I’m happy it works for you!
I tried twice for some reason my dog stays very wet inside.. hard to handle. Should I add more flour? Why?
Dough*
@@heatherdavis1
I would look at your protein content. Are you using bread flour or all purpose?
I've watched a lot of videos on making bread, A LOT, and your bread has one of the best oven spring. It's huuge. :D
Thank you 😊
The shape of your loaf is perfect! I'm going to give your technique a try in the next few days. I'm so glad I found you. Keep it up!
Let me know how it goes! ☺️☺️☺️❤️
@@SarahLouReviews So I baked it and it turned out awesome! I think my Dutch oven is a touch too small but the spring was great. It was so light and fluffy. Thank you!
@@Rexyspride that makes me so happy to hear!! Thanks for sharing this Paul ❤️
Thanks for this! I tried all kind of different methods and some were okay, but I've now used yours twice and both times gotten better oven spring and crumb than in any other. Added bonus is that your method is also really practical compared to some others. Thank you again, this video has really upped my sourdough bread game!
I’m so happy it worked for you ☺️ thank you for commenting
Best recipe so far. The first successful oven spring I have had this morning! (I'm new to the sourdough family)Thank you!
Yay! That makes me so happy!
I’d say your “secret” is in good strength building, and getting good dough tension when shaping! And the two go hand in hand! Yo me the key is in strength building until you get a window pane instead of the number of times a recipe says! And if you do t get a good window pane you won’t be able to get a good shape!
I think you’re right 👍🏻
Simple and what an outcome. Just lovely. Thank you!
Thank you! 🙏🏻 🤗
I read in an old cook book to use water than has been boiled in potatoes and cooled. This was great for me. Loved the way you make your bread. Thanks😀
That’s hilarious! I’ve never heard that before. ☺️
I’ve used your method 11 times now and am thrilled at the consistently great results! I’ve shared your video and method multiple times. This is THE best (I had tried a lot before I found this). THANK YOU!!!😊
That makes me so happy!! 😁 thank you for commenting ❤️
I followed your recipe exactly and it was the best loaf I've ever baked. I don't have the ear perfected and it's just a little shy of your height but your video was a huuuge help to me. Thank you for taking the time to make a detailed, easy to understand video! I wish I could post pics of my bread before and then after using your recipe/technique.👍🍞
That makes me so happy! 👏🏻👏🏻👏🏻 congrats on your lovely bread. ☺️ I wish I could see it too!!
That looks fantastic!
Finally after 6 months of trying different baker's recipes....yours finally gave me a loaf that resulted in a superb oven spring, a bake that was not gummy!! Thank you
That makes me so happy!! ☺️ thanks for the comment ❤️
It mostly comes down to correct fermentation and a little bit of shaping. Mostly it’s all in the fermentation.
Does it not go in fridge ?
@@tracyjohnson3596
Yes it does. I put mine in for 2-4 hours usually. I take bulk fermentation right to the 100% point
I seem to have a problem with overnight ferment. It always seems to overproof. And results in a flat smaller crumb loaf. How can I fix that
LOVE this QUICK version
Thank you! Glad you like it ☺️
Great video! Thanks so much and God Bless
Thank You so much! Have several sourdough books tried , by so called experts, come up short. Your methods work consistently. Did you refrigerate at all? You are my sourdough angel!
Well that’s so sweet of you to say! ☺️
Yes in that video I refrigerated about two hours. If I want more time to refrigerate, I do less of a bulk fermentation .
Thank you for your posts!! So helpful!!
Thank you! ❤️
Really helpful, practical video. Thank you.
Thank you! 😊
Beautiful. PS love the coaster.
Lol!! Thank you ☺️
Mmmmmmmm. Looks delicious
Im making my sourdough starter for the 1st time and would love to try my first sourdough bread with your recipe. TY
Good luck with your starter! There is a starter video on my channel as well if it helps. Goes through the different changes and do’s and don’ts. Keep me posted!
@@SarahLouReviews ill check it out, im on day 6 TY
Шикарный хлеб 👍🏼
Спасибо ☺️
Great video.
Thank you! 😊
OK, my bread has been in the oven about 35 minutes and it has the hugest rise I’ve ever gotten baking sourdough bread. I followed this recipe and technique to the tee and it is coming out really beautiful, oh I did not have a Dutch oven so I ended up using a cake pan topped with a stainless steel bowl that fit perfectly and it is amazing
Yay!!! Congratulations !! 🥳 thanks for that feedback ❤️
For How long did you left the dough in the basket?
@@ismaramackenzie6188 I put mine in basket and then in fridge for 3-4 hours
Thanks
@@ismaramackenzie6188 OK I didn’t mention in my comment but I did not use a Banton, after my fifth stretch I just bunched it up in the bowl and left it covered overnight for I’m thinking about seven hours, then I took it out and did the final rectangular stretch rolled it up nicely then I put it in my cake pan which I had probably a bigger loaf than her and I probably left it in that cake pan for about 30 minutes then scored it and put it in the oven covered with a big metal bowl, so can ferment longer, my rise was huge
Ok. Time to pull my starter from the back corner of the fridge and bring it back to life ❤
Thank you 🙏
Lovely
AmAzinG!!! Thanks 🤙🤙
👋thank you and good luck🌷
Thank you for your videos! As a newbie bread maker it refreshing to be given the important information I needed. To the point and all about how to. Your scoring is absolutely beautiful!!! ❤
Thank you for your comment! ☺️❤️ So glad you found it helpful
Oh Sarah! It finally happened! I got side tracked with a family emergency and thought for sure I’d have to start over BUT after some starter TLC & CPR (put it in the oven with the light on after feeding) it came back! I baked my 1st loaf this morning 😁 Thank You SO very much for making your videos so I can watch and rewatch them until I feel confident enough to leave the nest. Every sour dough I make I will be thanking you for the gift you’ve given me. 💕Merry Christmas 🎄
@@hollystarks1810
What a lovely comment Holly! Thank you ❤️❤️❤️ Merry Christmas to you and your family….i hope you are all well after your emergency.
Happy baking ☺️❤️
When baking bread with this multicooker, you should put the cover on the bottom. It's way easier to put the bread on and leaves more room for it to expand.
I’ve tried that before. Trying to lift the bottom off the lid mid way through the bake is difficult because of how heavy it is. I prefer to lower it ☺️
I bought the CuisiLand bread pan. It's similar to the Challenger but the handles are on the side with the top ones tilted up making it easy to grab with oven mitts. It's a lot cheaper too!!
@@snowbird6855
I certainly have to buy one of those! I’m envious ☺️
Nice 👍 Almost same way I do it. Breadmaking is so rewarding. Like therapy for me lol.
Me too!
A tip: use the lock of that Lodge as a base and the pot as a lock. Far more easier to put the bread inside.
Yes, good tip! However when I put it in the big bit, it’s easier to remove lid ☺️
Wunderbar. Grüße aus Deutschland
Danke!
Thanks! Liked and Subbed.
Thanks! 😊
Ah can't believe you didn't show us the crumb 🥲
Lol! You’re right! I’ll remember for the next video ☺️
Yea, would have been nice
Great video ❤ I’m definitely trying your method! Thank you so much for sharing your knowledge ❤
Can you use a small baskit if you don't own a bastard?
@@bridgettewood1713😂😂😂
yum!!!
Wow, I didn't think the longer baskets would fit in a round dutch oven!
8 inch batard
❤️❤️❤️👌 Beautiful
That gives a hydration of 70% if you ignore the starter, which is a little on the dry side but your starter is quite wet. A lot of stretching and folding maybe is the trick here. 500 Fahrenheit is 260C and 450 is 232C. I will defo give this a try.
I think the reason it springs so much in the oven is because the bulk ferment is very short. 45 minutes vs the recipe I use that's 12 hours.
I'm sure this loaf isn't very sour and I'm excited to give it a try
I thought it said the bulk ferment was 4 hours? You'll get a very uneven crumb with just 45 minutes. The silver bullet here is coil folds. Do it like you're rolling up a sleeping bag to fit in a small bag. @@jennifergetter2116
All white bread four gives you the oven spring. Much harder if you want a healthier whole grain bread
I get similar results with part white, part whole wheat. However, never tried whole grain.
I use that same red top jar for sugar.
It’s a great container ☺️ got it at dollarama 😜
Thanks for great job!
Great video! Right on point! Besides that, which artist is in the backtrack?😊
Flip your pot upside down and bake it in the lid, and use the pot as the top lid. It will act more like a cloche and make it much easier to drop the loaf in.
Yes I don’t like doing that because the bottom is super heavy and hard to lift up and over the bread ☺️👍🏻
@@SarahLouReviews
I lift the pot on top of the stove to remove it.
@@BuckJolicoeur
And that’s why I do it the way I do ☺️ easy to slip the lid off while in the oven. It’s just my preference
Wow! I’ll have to give your recipe and process a try this weekend. I found your video through a channel called “No BS Baking”. He did an entire video just raving about your video and explained why and how everything you did in your process works. I’m truly impressed. May I ask what size banneton you’re using?
Well that’s incredible! I’ll have to look that up. Thank you so much for commenting ☺️🙏🏻
I use a 10” banneton. Or 9….bought it so long ago I cannot recall. Do let me know how it goes this weekend !
Thank you! There was much debate on his video about the size of your banneton 😂. I hope you’re able to see it.
@@pattyfigarola5057
lol ya I saw it. Had no idea that video was out there! But his guess was correct. And his guess about the crumb was correct. ☺️
Hi Sarah. Thank you for sharing your technique. Question: In-between all of your "stretch and folds", how many minutes do you wait before you start the next stretch and fold? Thanks.
Hi! Usually about 30 to 45 minutes between each. Sometimes more if I forget 😜
I watched this video over and over. It's so beautiful. Can you please tell me the brand of your bread flour that you use it. I can't read it. Thank you
Thank you! I use Robin Hood bread flour and/or great valu bread flour from Walmart
What size is your Dutch oven? Great video, thank you!
My pleasure ☺️
My Dutch oven is 5 quart size
Hi Sarah, first time seeing your video and of course you have great oven spring! Robin Hood flour is a high protein flour and this helps a lot along with your method of stretch and folds. Any chance you make a sourdough with whole wheat flour? I also only leave my dough in the fridge for a few hours this also means I get my bread done in ane day. Great bread!
Hahaha can’t give high protein flour ALL the credit. 😜 I don’t like whole wheat, but I do rye loaves too.
@@SarahLouReviews I agree, your method of holding and stretching really impresses and you can see how it great it works, I will definitely be attempting it on my next bake. By the way, I prepare my starter the night before and I also make up my dough (with salt) and leave both overnight for a good 8 hrs, my starter is ready to go and this also reduces the amount of work I have to put into my dough asthe gluten has developed quite well by then.
@@markascott1508
Awesome! Isn’t it funny that the more you work with sourdough, the less you fuss over the rules?
@@markascott1508
Let me know how it goes Mark ☺️👍🏻
❤🎉❤
I love how your bread rises. What kind of flour or combination of flour?
Thank you! I use bread flour. I think it is a combination of good gluten development, a small banneton ☺️
Hi Sarah! Your starter send so much more vigorous than mine is. Any secrets to getting a vigorous starter?
Hi! I use room temp filtered water (just a brita) and just feed once a day when baking. I let it get nice and hungry and then feed. 50 starter, 50 all purpose unbleached and 50 water. (In grams).
I do believe that using 100% bread wheat and the relative low hydration of your recipe helps with getting that oven spring.
I get same results from 80%. The 80% recipe is 70% bread flour and 30% whole wheat.
I never get fancy with flours 😜
What's your time between stretch and folds?
I have another video on this channel that explains everything from room temp to times.
1/2 hour to 45 min between fold ☺️👍🏻
Hi, Sarah, thank you so much for your video!!!! I see that you show the clock at the end but I didnt get the beginnig time. Totally how much time approximately does it take till the moment you put it into the fridge?
You’re welcome! There is a full version on the channel too. 👍🏻 From the time I mixed all the ingredients until the time I put it in the fridge was about 8 hours.
Oh and thank you for the comment ☺️🙏🏻
Hi Sarah. Your bread looks very fluffy and airy. 👍🙂
After watching many videos, I came to the same technique as you.
But with the same result, I only do 3 Stretch-and-Folds before the banneton.
Best regards from France "The" bread country ...and cheese, and wine, and love, and... ok I'l stop here 😀
PS : What is the protein percentage of your flour ?
Hi from Canada! ☺️🇨🇦 I’ll be visiting France one day! Protein is 13%
@@SarahLouReviews Oh ok. That explains the strength of your dough and the expansion during fermentation and in the oven.
Here it is difficult to find flour with more than 10% protein.
@@DraxTube oh that’s tough. ☹️
Love this! May I ask what size bannetons (boule & batard) do you use for proofing?
Hi! Thank you ☺️ I use a 10 inch boule and 9” batard
@@SarahLouReviews Thank you 😁
I'm wanting to try making sourdough, have you posted a video on how you make your starter
Sure have! Click on the channel and you’ll see the video on how to make a starter ☺️👍🏻
I can't wait to try your method. Would inclusions work in this recipe. And when would i put them in? I am a newbie!
Hi! Thanks for your comment. Once you have perfected the recipe, try inclusions during the third or fourth stretch and fold. What I do is stretch the dough out on the counter, sprinkle the inclusions all over it and fold it back up into a ball of dough. I'll be posting a video about adding inclusions shortly!
Hi Sarah, bread came out pretty good, nice crumb, not gummy. However, the crust is quite hard. If fact, it's difficult to cut. I'm using a Dutch oven, covered at 500 F for 20 minutes and uncovered at 450 F for 25 minutes. I have a baking sheet on the bottom rack. Used 500g 14% bread flour, 350g water, 100g 1:2:2 starter and followed recipe - I did 6 stretch and folds over 2.5 hours followed by 5 hour bulk. I proofed in fridge overnight. Any thoughts on how I can get a softer crust? As I said, the bread itself was good - not very sour however as I had hoped with overnight proof. Thanks!
Hi Michael! You can add olive oil and/or use 360g of water. The more water (if your flour can handle it), the thinner the crust. If you add 30 grams of olive oil with the water it will soften the crust too. Alternatively, you can put it in a bag for an hour after it has cooled and the crust will soften. ☺️ To get more sour, bulk for 1-2 hours less and put in fridge for 12-18 hours.
@@SarahLouReviews Wonderful! Thanks Sarah - I'll let you know how it turns out with some oil etc. And thanks for responding so quickly.
@@michaelschue22
Good luck! Let me know ☺️
Hi Sarah, Why do you prefer the cast iron Dutch Oven over enamel covered cast iron?
Tx
I don’t have an enamel Dutch oven ☺️
Would organic bread flour deliver the same result? I don't use regular flour due to the use of glyphosate on it.
I’ve never tried organic, but my Australian friend uses that and it works well for her ☺️
Hey, I’ve seen people recommend adding ice cubes in the Dutch to create steam which produces an overspring.. for this video, did you add any ice / spray water in the Dutch oven?
Hi! The bake in this video did not have any additional water at all. However I have done the ice cubes before when I want blisters on my crust.
Thank you!
I have yet to get such oven springs in my loaves. I can't figure what I'm doing wrong.
Hey! Have a look at the step by step version on this channel. If you have an active and strong starter, you will get there ☺️
HI great videos...I have a question for you and maybe you can answer. I developed my starter using a dried packet over about 4 days and on the 5th day I decided to try and make a few loaves. I made a boule and a batard. Both turned out great with lots of oven spring and great ear. Unfortunately each weekend since I have tried using same starter, but only feeding the night before and getting some oven spring, but nothing compared to those first 2 loaves. CAn you shed some light into why this change. Could it be because starter not as strong as it was when I first made it and feeding every day?
Thanks! And sure....I have a question though. Is the starter in the fridge and you take it out before feeding and using? Or was i on the counter the whole time?
The first loaves starter was on counter entire time before using. Since then I take the starter out of fridge and take some and add to another container and do a 1:1:1 feeding depending on hiw much I will need. I have been using warm water during this process
I wait to use until doubles in size, usually 4 to 5 hrs
@@jonathanhunter4477
You mentioned baking on the weekends. Do you put it in the fridge for the week prior to baking?
@@jonathanhunter4477
Ok gotcha. Sorry I just noticed this comment
☺️ you have to go through a couple feedings before using it after coming out of the fridge. Careful of the temperature of that warm water. ☺️👍🏻
Your Dutch oven is getting hot in the oven at 500 degrees for 1 hour, I believe you said. Would I still have good results if that time were less than 1 hour? (Wondering how that will affect my electric bill.
Yes, give it a try! An hour is the “standard” recommendation….but I have heard of people having good result using a cold start. I haven’t tried that yet. If you try it, let me know!
Could you please tell me it is plastic the blue cover you covered it with? Thanks
It is a blue shower cap I got from the dollar store ☺️
Hi there, how long did you wait after stirring all the ingredients? Or did you immediately go into stretch and folds?
Hi! I waited about 45 min to an hour, then started stretch and folds
Hello, what kind of flour do you use for your sourdough starter? When do you put it into the fridge and do you use it right after you take it out of the fridge?
Hi there! I use unbleached all purpose. I h r a video on this channel all about how I make a starter. I put it in the fridge when I’m done baking and I won’t be baking for a while. I feed it once or twice when I take it out of the fridge before I bake with it
Great! Thanks for replying!
@SarahLouReveiws do you leave the lid off for the second bake?
Yes 👍🏻
Did you bake @500F all the way through? Covered and uncovered? Thank you. I'd like to try your method, but need clarification
500 with lid on for 20 minutes and 450 with lid off for 25 min ☺️👍🏻
How long did you proof in the banneton basket? And was it cold in the fridge?
Hi! Yes I put it into fridge for about two hours during this bake.
How long do you rest in beneton before baking please?
I left it for about 2.5 hours. There is a step by step video on this channel that you can watch that describes everything that I did if that helps
Did you proof it in fridge after shaping? If so for how long?
Because I bulk fermented until it doubled, I usually put it in the fridge for 2-4 hours only
hey, super nice loaf of bread. i was wondering why you wouldn't use the lid of your dutch oven as bottom and the bottom as your lid. makes loading the loaf inside the dutch oven way more easy ;)
Haha everyone say that ☺️
I don’t use the lid because removing the base is super heavy half way through the bake. The lid is much lighter.
Thank you for the compliment ☺️
May I ask what song is this? I really like it - thank you
It’s called “Get your ticket” from the camtasia audio library ☺️👍🏻
Can you clarify which flour you are using - you show the Robin Hood bag prominently but looks like you use the Walmart GV Bread flour (which I really like). Nice job.
Haha ya. Thought I was going to run out. That is why Robin Hood was there. So yes that loaf is all great value flour. Basically if I’m at the superstore, I grab RH and if at Walmart I grab GV. Both bread flour and both work wonderfully
Thanks. I assume RH is a Canada only product ?
@@SarahLouReviews
@@lindsayjones152
Yes I believe it is Canada only
What country do you live in?
US (Calif.)
@@SarahLouReviews
@@lindsayjones152
Ah so your main brand is King Arthur I take it ?
Not sure what the protein content is, but their bread flour should fit the bill. Or great value bread flour ☺️
Every stretch n fold at 45 minutes interval?
Yes. Roughly every 45 min. As you can see in the video I was a little late for some….but that’s ok ☺️👍🏻
Hi...how much time between stretch and folds?
1/2 hour to 45 min. Step by step details available
Can you do one with wholemeal flour?
You could do 400 g of bread flour and 100 of whole wheat and it would still get a good rise. However, any more than that I have not tried and could t say how it would turn out.
Did you wait 45 minutes between each stretch and pull?
Roughly yes. ☺️ sometimes half hour, sometimes an hour. Depends how busy I got. In the end, it was important that I built good gluten development. Whether it is 30 min, 45 min….keep going until your dough passes the windowpane test. ☺️❤️
Thank you so much. I have always done 3 stretch and folds but I think adding the additional 2 will help. 🤍
what size dutch oven do u recomend thanks
Hi! I use a 5 quart. The dough is a perfect fit. I wouldn’t go any smaller
I do not like to cook (especially at high temperatures) on silicone coated paper. How else would you recommend getting the dough into the Dutch oven without the use of the paper?
Well, I’m guessing you won’t want a silicone mat either then ☺️ Ok if you have the type of Dutch oven that has a handle on top of the lid, you can always sprinkle corn meal in the bottom and carefully lower it in with your hands. But I don’t recommend that. You could always spring corn meal on a piece of foil and lower it in too. Make sure there is a lot of corn meal on the foil or it will stick.
@@SarahLouReviews Thank you for Thank you for answering my question. I am not bothered it I use a Dutch oven or not but I wonder how the task of getting the dough onto the oven was achieved before aluminium foil or silicone paper were available.
My reason for not wanting to use silicone is, at high temperature in particular the chemicals will leach onto my bread. Aluminium is not the best thing to use against food at high temperatures either. Cast iron is good and so is high grade stainless steel but I will not cook anything on ceramic, enamel or Teflon tec.
@@bsales3101
Well some place the dough on a hot baking stone using a slider and corn meal. You don’t have to use a Dutch oven ☺️👍🏻
@@SarahLouReviews Is that like a wooden flat object?
@@bsales3101
Yes. That and the cornmeal makes it easy to slide onto the stone
I believe the secret is no fridge fermentation, where the acids break the gluten network. This sacrifices flavour but achieves better structure. correct me if i'm wrong
It went in the fridge. However, was only in there 3 hours ☺️👍🏻
@@SarahLouReviews I was looking for that info. It did look cold when you flipped it out of the basket. But I was not sure.
@@um22w22
Yes. I mention it in the step by step version , but not in this quick version. I’ll make sure I include those types of notes on future videos. ☺️👍🏻
@@um22w22 I was wondering why no overnight fridge too? So it’s 3 hrs in fridge and one hr out before baking. Takes a whole day at home then.
Super! Va rog sa- ml spuneti cum sa fc sa se deschida si painea mea asa mult, merci!
modelați bine pâinea. urmăriți videoclipul.
Folosesc google translate, așa că sper că are sens. Uită-te la mâinile mele care trag de aluat în timpul întinderii și plierii
Asta inseamna ca nu o modelez eu bine?
How long in between stretch and folds? 30?
Anywhere from a half hour to an hour between ☺️👍🏻
Sarah, any suggestions for this recipe at high altitude? I'm at 5280
Sorry for the delay in my reply! As for high altitudes, I’m afraid I have no idea what to suggest. ☹️
What size glass bowl are you using...54oz?
Says 4 litres
Do you ever use the Dutch oven upside-down?
☺️ yes. I find it easier to take the lid off half way through the cooking time this way.
Would anyone have a clue why my sd dough is the consistency of Elmer’s glue?
Hi! I’ll try to help. Hard to know. What flour are you using? Also, Elmers glue is pretty runny…are you following this particular recipe or are you measuring with cups?
How to make starter please release video. Thank you.
working on it now! :)
Hi, What is the size of the Dutch oven using?
5 quart
My dough is wet. I don’t know why. Any suggestions on what I can do. I am a newbie to the sourdough world. Thank you
Hi Marie! This recipe is a pretty wet dough. It comes together with doing the stretching and folding over time. I did stretch and folds in this video over about four hours. Then it sat on counter for another four. It becomes less wet and more tacky to the touch. Feels very very different from regular bread.
Not sure where you are in the process, but keep going and look at the texture of mine. Also, I have a video that is longer and I talk step by step through the process. Have a look at my channel and you’ll see it. It’s the same title but does not say quick version. Also, if you’re new, try 335 grams of water in your next one. Let me know how it goes 👍🏻❤️
What temperature is your room while the 4 hour rise is happening?
72.5 F
Great question Betsy! I was going to ask the same.
Did you manage to get this oven spring with a flour with no additives?
Just bread flour and my starter 👍🏻☺️
Promise
Is it 500gms flour like the video says or 600gms flour like the website recipe says?
@@joymychoice
Hi! Not sure what website you mean…but my recipe is 500 grams 😊👍🏻
@@SarahLouReviews whoops, my mistake. Have a blessed day!
@@joymychoice you too!
Did you preshape here?
No. Not for this shape 👍🏻
you don't do overnight proofing?
I was in fridge for the cold proof for only 3 hours. I prefer my bread mild
So no coil fold?
No. It’s only 73% hydration. Stretch and fold only with this recipe
What's your room temperature?
72.5 F or 22.5 C