January 16, 2021 - 5:18pm

Learning Desired Dough Temperature

The importance of Dough temperature in Baking, DDT, FDT and more(learned from @maurizio theperfectloaf.com) Thank you! 🙏 There’s a lot more to learn!Â
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DDT - 26°c Deg x 4 = 104-(24+19+26(25.5))= water temperatureÂ
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Flour - 24°c
Room temp - 19°cÂ
Starter - 25.5°c
Water - 35°c
Friction Factor - 0(if mixing by hand)Â
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24+19+26+35 = 104
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After 5.5 hours of Bulk Fermentation - 26°c(25.9)deg Final Dough Temperature
Measured internal dough temperature about 3 times and it’s consistent so I stop measuring it.
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Recipe:
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315g Strong Bread Flour
5g Wholemeal Emmer Flour
30g Wholemeal Spelt Flour
265g Water
70g Starter
7g Salt
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2 Hours Autolyse
5.5 Hours Fermentation with 4 stretch and folds
20 Hours proof/prove Cold Retard (4°c to 5°c)
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Comments
Gorgeous bake Carlo, beautiful crumb and crust. Â
Benny