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how to increase to desierd dough temeperature when mixing time completed?

hajonnes's picture

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?


justkeepswimming's picture

My understanding of dough temperature/proofing temperature is that it effects the rate of fermentation. Retarding fermentation by placing shaped dough in a cool place or in the refrigerator overnight slows fermentation and allows for improved flavor development. Warmer temps do the opposite - cause fermentation to go a little faster. 

You can get to a warmer starting dough temperature by using slightly warmer water (i.e. 75-80F). And even when my dough starts off at a cooker temperature, it will warm up in my makeshift proofing box. 


yozzause's picture

Desired dough temperature is most easily achieved by adjusting the water temperature going into the dough. 

A dough can be overmixed regardless of the temperature as far as i'm concerned. Overmixing is the end result of too much mechanical input.

I have made doughs professionally and the desired dough temperature is critical if  a 4 hour dough is to be ready  at the alloted time for production. this required warm water in the winter and chilled water in the summer time to get that DDT.

semolina_man's picture

Use water temperature to achieve your desired dough temperature. 


The comment regarding temperature and over mixing doesn't make sense to me.  I would ignore it.