The 4 a.m. proof box I bumped with my hip cost me two hours of sleep, and I want to spare you the same

Blair Mason · 2026-10-23T10:45:03.859183+00:00

I was pulling a tray of croissants out of the walk-in at 4:15 on a Saturday and caught the edge of the proof box with my hip, knocking the dial from 78 to 95 while the dough was still inside. I caught it during my next check about 20 minutes later, pulled the tray and dropped the box back to temp, but the butter had already started to run and half the batch baked flat and greasy instead of layered. Does anyone here have a cheap trick for keeping a proof box dial from getting bumped, or do I just need to start taping it in place before every bake?

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The 4 a.m. proof box I bumped with my hip cost me two hours of sleep, and I want to spare you the same | Bakers - Pinecone Attack