Explanation of DDT formula
So the DDT formula to get water temperature is (without starter) is (working in celsius) 24*3-<room temp>-<flour temp>-<friction temp>. E.g. 24*3- 20 - 20 - 10 = 22
I can't make sense of it and would like to understand the intuition. Even glancing at the result, if I add water at 22c to flour at 20c and knead which increases temperature by 10, then the dough will be more like 30c, not 24c. If I want a more accurate formula, it seems to be ((24 - <friction temp>) * (hydration + 1) - <flour temp>)/hydration (so for example ((24 - 10) * 1.65 - 20)/0.65 = 5. Or, in reverse, if I add to 1kg of flour at 20c, 650g of water at 5c, the result is a 14c dough which when kneaded warms up to 24c.
So again, grateful of any intuition