Thoughts On Water & Dough Temperatures
Recently, I've been playing with temperatures. Forkish preaches 78-79 deg F target dough temp and Robertson's recipes call for 80 deg water. Taking into account they're on a slightly "different" (tongue in cheek) level than I, I always wonder how important those specifics are for me in my home with my skill level and my ingredients.
So lately, past 3-4 batches, I've been ignoring temperatures, levain is room temperature (68-70), water is room temperature (boiled and left to come to room temp overnight in a measuring cup) and the flour is close to the same temp with it's home in the pantry.
A normal batch for me is for 2 loaves; 250 gms levain @ 100%, 480 gms water and 750 flour. Fermentation is longer (obviously) by an hour or two, flavour is nearly identical and still do an overnight proof in the fridge in bannetons.
However, for me, the workability of the dough is increased significantly. I find it more extensible, and more pillowy, drier, and easier to work for pre-shape and shape. I am finding no difference in the result when it comes out of the fridge and into the combo cooker to go in the oven.
So, if anyone else has played with temperatures, what are your experiences? Are you picky about the temps of water and/or flour and/or levain?
Jamie
when it came to measuring temperature for everything. Now I just use room temp or lukewarm water. I just watch the dough to know when it is ready to move on to the next step. And like you, I proof overnight in the fridge. I am happy with the bread I produce and I am having way more fun trying new combos of ingredients rather than measuring temperature.
I've learned to "schedule" starter and leaven but the dough has a life (and a mind) of it's own. I also learned early not to force fermentation or proofing.
there is a ton of info out there about desired dough temperature (DDT). meaning you change the temperature of your water based on the temperature of your flour, air, preferment (if using), and a friction assigned to the mixer that you are using. without this, professional bakeries wouldn't be able to manage a predictable dough schedule with consistently good results.
google DDT, or if you want to delve deeply into it, i would suggest jeffrey hammelman's book on breads. it will have answers to all the questions about bread that you didn't even know you had.
peace and happy baking.
....when that will be important to me. I never wanted my hobby to become my career but this is changing my mind. The more I bake, the more I want to bake. The more I learn, the more I realize how much I don't know and how much I want to know.
Jamie
I agree that using warmer water tends to make my dough harder to handle. Since I am not running a bakery production, I don't need to know that my bread will be baking at precisely 6 am. If it moves to 8 a.m., it is not the end of the world. Especially if it means my dough does not stick to the basket.
...... are all your ingredients normally close to the same temperature?
Jamie
Usually I mix the dough with everything at room temperature if room temperature is around 72 degrees.