The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cold counter

caviar's picture

Proper dough temperature of dough after kneading

October 26, 2008 - 9:10am -- caviar

I have been unable to achieve a dough temp of over 75 degrees from the kneading. I hand knead on a granite counter at a rate of every two seconds with my 220 pounds. The recipes all call for 78 to 81 degrees. Is it the counter which is cool? I do get a window pane effect. I have a couple of instant thermometers which give a reading of about one degree difference from each other so hopefully it isn't the thermometer.

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