The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

A new "smart" DDT formula/calculator

jscalo's picture
jscalo

A new "smart" DDT formula/calculator

Hi all,

I'm not sure how many use the DDT (desired dough temperature) formula to get the dough to the right temp at the beginning, but I spent the last two months making a new one that I think is a lot more reliable and doesn't require a "friction factor". 

It's now available here:

And I did a big writeup about the history of the DDT formula and how I made the new one here.

If you try it, I'd love to hear how it works for you.

Cheers!

gavinc's picture
gavinc

Thanks. I intend to try this out on my next bake. I put the figures in your web form from my last bake and it showed a result of 30C water. The traditional DDT formula I've used for years on the same bake results in a water temp of 38C and was accurate to within 1C. So it will be interesting. I like that your formula takes into account the mass of the flour, water and levain.  keep you posted.

jscalo's picture
jscalo

Wow, that's a big difference. If you don't mind, on your last bake what were the temps and what FF do you use?

gavinc's picture
gavinc

I used to mix with a Thermomix on "interval" for bread, but I found it was way too aggressive on the dough. I had to use a FF of 14C for 2:30 minutes mixing! I have been mixing and kneading by hand over the last couple of years and I get better dough rise and development. The FF for my hand mixing is nil. There is my calculation from my last bake a couple of days ago.

GaryBishop's picture
GaryBishop

I love this and I salute the amazing amount of work you put into this. A contribution to the art for sure. 

I'm going to try it next loaf.

I think something must be missing for Tau to be different for positive and negative temps but I don't know what.