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