how to increase to desierd dough temeperature when mixing time completed?
Hi, I generally just let my dough ferment on the counter, or retard it.
Sometimes I use the oven, put on for 30 sec and switch off, to get a higher temperature.
1)A lot of the time I do not reach ddt. Is it possible to go on mixing?
I normally get to about 71F and want to get to 76F.
2)I read somewhere about a test that if the dough is chilled it can not be over mixed, that is that the dough looses it gluten network.
Does this have any real world application when doing normal dough?
I.e. it will not get over mixed until I'm at 80F or something, that over mixing is actually a product of too much heat?