Water temp to final dough temp question
Hello all,
Recipe I'm following calls for water temp of 80°F with an overnight ambient temp of 65-70°F and a 12-14 hour pre-ferment prior to mixing final dough.
Mixed the pre-ferment but forgot to check the ambient temp prior to starting. When I did it's coming in at 75°F so I know I have to cut the fermentation time down to meet the volume increase specs.
Question I have is, the recipe states the final dough mix should have a temp of between 78-80°F after adding in 105°F water in the final mix. Given that the ambient temp is going to be higher then specified, the pre-ferment temp should be higher as well. Is there a formula you guys know of that I can use to try and reduce the final water temp by to get closer to the final dough temp? Or is this all based on trial and error?
As always, your collective knowledge and advice is greatly appreciated.
This is in celsius, but you just have to replace the C with F values as it works the same. Not exactly scientific, but works well.
DDT.jpg
Thabks for the reply. How does this work though?
DDT = 24C or 80F
multiply by 4 if using a pre-ferment or 3 if not
The result, in this case, is 96C or 320F
Subtract room temp, flour temp, preferment temp and friction factor of your mixer (I leave it at 2C for hand mixing).
The result is that you should heat/cool the water to give you the DDT.
Cheers,
Gavin.
Ahhh I see. Thank you for this. Much appreciated.
Because I’ve over fermented in the past and never want to see that mess again I used the lowest water temp possible for the recipe. I check the temp at final mix and it’s usually spot on in terms what the recipe suggests. I then take it down to the coolest part of the basement and let it sit there for about 11 hours. At about 11 hours I take it out of the basement and put in the kitchen where temps are warmer. It begins to rise much quicker then once in the kitchen. When about triple in size I take it out and shape.