June 12, 2008 - 6:38pm
bread alone
I'm reading the book "Bread Alone" by Daniel Leader.The problem is on the page 58, temperature of flour,temperature of your kitchen and friction factor. What is factor?? If I mix the dough one minute that the dough will rise 1F and if I will mix it let's say 20 minutes that the dough will rise 20F??? He is saying that his friction factor number is 14. He is saying 60 F flour temperature, 80 F kitchen temperature and 14 F friction factor total is 154 F then 240 F ideal total minus 154 F real total is 86 F temperature to make the water. How he found the friction number with out the mix water and flour first??
Saintdennis