The Fresh Loaf

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DDT in Peter Reinhart's Whole Wheat Bread

bread_to_be's picture

DDT in Peter Reinhart's Whole Wheat Bread

In Peter Reinhart's method of making 100% whole wheat bread, there is a resting time of 5 minutes after kneading followed by a final 1 minute of kneading to strengthen the gluten. If I want to take desired dough temperature reading, should it be taken before or after the rest?

I notice that desired dough temperature is usually recommended as about 78º F. But if my weather is 85º F, can the DDT be higher but using less yeast AND what should it be?

Guys, I need and appreciate your help.

jcking's picture

The temperature shouldn't change in a few minutes. Try cooler/cold water next time to arrive at DDT.


barryvabeach's picture

I agree with Jim,  but did want to let you know you can always through a few ice cubes in a cooler if the house is too hot for the temps you want. 

PastryPaul's picture

We use the temperature of added water to bring dough to its proper DDT.

Note: the following method only works in Farenheit! Convert back and forth if needed.

  1. Multiply DDT by 3 if making a straight dough, or by 4 if using a preferment. That will be the basis for all other calculations.
  2. Deduct room temperature
  3. Deduct flour temperature
  4. Deduct preferment temperature if applicable
  5. Deduct your mixer's friction factor. This one is problematic. Every mixer will have a different factor at different speeds with different loads. Use 26 degrees to start with and adjust it for future batches based on how off you are in DDT. Lower it if too cold, raise it if too hot. So, if the dough ends up at 80 degrees instead of the desired 76, future friction factor will be 30 degrees.
  6. Whatever number you are left with is the temperature of the water you need to use.


Making a straight baguette dough:

  • DDT: 77 degrees Farenheit, Times 3 = 231
  • 231 - room temperature : 231 - 72 = 159
  • 159 - flour temperature : 159 - 72 = 87
  • 87 - friction factor : 87 - 26 = 61

Your water should be at 61 degrees Farenheit (about 16 C) to get a DDT of 77 F.



Janetcook's picture


I use PR's formulas all of the time.  If it is hot here, which it is now, I use ice cold water when mixing because I grind my own grain and they are on the warm side due to that.  I don't usually check DT a lot anymore but did when I first started baking a little over a year ago.  I just kind of gauge my temps. to be somewhere in the 70's up to 80° and the only difference I have noticed is that if it is hotter - the dough ferments a bit faster than it does when it is cooler.  I just keep a close eye on it and make a note for the next bake if I want to change anything.

Remember, it is a recommended temp.  All things do change depending on one's own kitchen.

Not sure if this helps you any - isn't very scientific.....just where I am now with baking.....and I am sure it will change at some point as all things do.  :-)

Good Luck