Lately I’ve been really paying attention to “desired dough temperature” as a variable in my process.
Basically, it is about knowing what temperature you’d like your dough to be to get the peak reaction for whatever you’re trying to accomplish (e.g. bulk proving etc)
To get to the desired dough temperature requires knowing the flour temp and the water temperature necessary for the mixed dough to reach the ideal dough temperature.
The rule of thumb is 2x the desired dough temp (DDT) minus the flour temperature to get the starting water temp. I’ve seen this rule in Celsius. Pretty sure I can get close in Fahrenheit.
For example, if I wanted a DDT of 84°F I would double that (168°F) minus the flour temp (68°F) to get 100°F water to mix.
I tried that …
As you can see in my first picture I was just a bit warmer (86°F) than my calculated 84°F from the rule of thumb… but not too far off.
The dough is autolysing at the moment and may cool a touch. When I add the leaven it may also drop a touch.
The great thing is that I’m REALLY close. Success!!