On the Sourdough Home website it states:
The last wrinkle is that when you are using sourdough or other preferments the rule of 240 becomes the rule of 320. Take the temperature of the sourdough or other preferment as well as the temperature of the flour, water and room. Subract all from 320, rather than 240. If you are using Celsius, this becomes the rule of 100.
Hello Everyone!
Scotch Baps.
Hand mix.
Dough Temperature. 24˚ Centigrade.
Yield, 9 @ 70g. 660g. Includes 5% excess for process loss.
Bulk Fermentation Time. 120 mins
Knock Back. 90 mins
Here is a formula and method for a small batch. When upping the yield, go by the %s and not the given recipe.
%
100 Strong Flour 390g.
I mostly use PR's formulas, and he calls for about 77º-81º after kneading. My dough never gets there; usually its around 71-73º. Is this important? Doesn't the temperature in the room have an effect? Our kitchen is usually about 66-67º before the oven goes on.
BH
Hi all,
Newb here and I hope my questions not been covered before so here goes. When I disolve my yeast recipes typically say 110-115f degrees but then after mixing (kitchen aide stand mixer) my dough temperature is very much warmer than what I understand it should be. 90 as opposed to 75ish? So, what's more important here, my water temp to disolve yeast or dough temperature...or am I completely mixed up? I'd really appreciate some help and clarification here!
Thanks,
Darryl
OK I'm in pondering mode...
Apart from fermentation time (and the indirect effects that this has on acidity levels, breakdown of starches etc.), I can't think of any other reasons why dough temperature should affect the quality of bread.
I'm particularly interested to learn if dough temperature has a direct effect on gluten...do higher temperatures favour elasticity or extensibility?
Perhaps dough temperature affects enzyme activity...and therefore protease....hence the elasticity/extensibility....
Yesterday I started my first sourdough loaf. I usually prefer a no-knead approach, but decided to knead this mostly whole wheat dough with my stand mixer. It was kneaded for 12 minutes at 4 in a Delonghi/Kenwood. At the end, there were great gluten strands, and the dough was at about body temperature - 98F or so. Did I ruin my dough letting it get this warm? I immediately stuck it in the fridge - where it didn't seem to rise much if any - overnight. After 2 hours on the counter it still hadn't warmed up, so I don't know if it will rise now.
