Did I screw up? Dough Temperature with Dough Hook
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.
Have I screwed up? For some reason I was thinking the dough shouldn't get over a good yeast dissolving temperature. Now I've looked back on this forum and see references to a target dough temperature in the 70's. I'm guessing that higher temps aren't good for the dough itself.
If I did manage to kill the yeast, I've thought about trying to salvage the bread this way.
- Mix new starter and water in bowl of stand mixer.
- Blend in existing dough.
- Blend in more flour and salt to restore flour/water percentages.
I could look at my first bowl of dough as one big preferment. (rolled eyes)
-----------Edited to Add - After rereading the description of overkneaded dough in Laurel's book, I think that's what I have. I suspect this dough won't have the greatest flavor even if I do get it to rise, so I'm going to bake it as is.