Hey guys,

I've got a exam on next week for baking, and am a bit stuck on getting the correct water temp for the dough too finish at 27-28degree's celcius, Obviously, depending on how big the dough is, and how big the mixer is your going to have to use different factors, but I've heard about a major factor, and a simple factor? From how I was taught, We get the flour tempreture add it to the room temp, divide that by two and subtract whatever you get from 39dc,

Thanks,

Rob :)