ddt ( desired dough temperature )
I have seen many many opinions and options about required temperature for dough. Most people said is 75º for final dough but others said 68º.....which one is right then ?, the french bakers calculate that on the base temperature which is the sum of room temperature + flour temp and water temp, which they say shoud be 132º in summer and 140º so that will give you 68º or 75º depending on the ones who said 68º or 75º final dough temperature.
Then which one is right ??, my question is, what would be the best base temperature to get the final 75º, for example now in my kitchen is like 68º room temperature + 68º flour temperature, then what should be the water temperature so I get 75º for final dough ??. I dont use preferment or sourdorough, just 0.4% of fresh yeast. and I leave main dough in the fridge for 24hrs. before pre-shape and final shaping.
Thank you for your great support
All best
Martz
it will work at any of these temperatures. Just wait until the dough tells you it is ready. Judge by the amount of rise that the dough has achieved. It isi a mater of judgement not some number. For the preferment, when the dough has doubled in volume then it is time to degas and shape. When the shaped loaves have doubled in volume, then it is time to put them in the oven to bake.
Ford
Martz, I think you are asking two different questions. First, what is the best DDT. As Ford says, there is no best DDT, the dough is ready when it is ready. For professionals, they don't want to sit around waiting for it to be ready, and so they carefully track current temps, and DDT , and actual change in volume to determine when it will be ready to degas and shape. As you noted, they may use a different DDT for different times of the year, because what they are trying to figure out is how long it will take to reach the desired level of development, which is commonly doubling in volume. The amount of time it takes depends on the DDT, the size of the dough, and the ambient temperature of the room. Since they are baking loaves everyday, and they carefully control as many variables as they can, they may have determined that it will take 5 hours in their shop in the winter to reach double in volume if they start with 68 DDT and only 4 hours with a 75 DDT, and they can either change the amount of time in bulk ferment, or use a cooler DDT in the summer so they always have a 4 hour bulk ferment.
Your second question seems to be how to calculate DDT. King Arthur gives a fairly detailed explanation here http://www.kingarthurflour.com/professional/dough-temperatures.html