Dough Temperature: Precision and Control
Why temperature is the baker's greatest tool
WHEN I FIRST STARTED BAKING BREAD, I DIDN’T quite appreciate just how important temperature is in the breadmaking process. My bread quality fluctuated throughout the year as the seasons changed, and with them, the temperature in my kitchen. Consequently, the temperature of my sourdough starter, and the dough I was mixing that day, were in flux. Since temperature affects the rat
Temperature greatly impacts fermentation and the growth of the bacteria and yeasts that make up our sourdough cultures. This means temperature is the baker’s greatest tool for controlling how fast a dough ferments, which ultimately dictates the day’s baking schedule. Assuming all
Desired dough temperature (DDT)
Each recipe has an ideal temperature for the final dough — the desired dough temperature (DDT). For most sourdough recipes, that target is 78F (25C) for a healthy balance of strong yeast and bacterial activity. For doughs with higher percentages of whole grains, drop this to 74-75F (23-24C) to help avoid overproofing.
The easiest temperature to control is the mixing water. Water is one of the largest ingredients and has significant impact on dough temperature. Warming or cooling the water before mixing is how you hit the DDT.
How to calculate mixing water temperature
Formula: (DDT x 4) minus flour temp minus ambient temp minus levain temp minus friction factor = water temperature.
For hand mixing, friction factor = 0. For a KitchenAid on low then medium speed, friction factor is approximately 20 degrees F.
Example: DDT is 78F. Kitchen is 72F. Levain is 78F. Hand mixing. Water temp = (78 x 4) - 72 - 72 - 78 - 0 = 90F.
Quick cheat sheet (hand mixing, levain at 78F): Kitchen at 65F, use water at 97F. Kitchen at 70F, use water at 92F. Kitchen at 75F, use water at 87F. Kitchen at 80F, use water at 82F.
Maintaining temperature during bulk
First, always pay attention to the weather and the temperature in your kitchen. These two factors have the biggest impact on the final dough temperature, and you should always adjust accordingly (for example, if it’s summer and hot in your kitchen, you may need to use cooler water).
Temperature and the baking schedule
Temperature is how you control your schedule. Want to bake in the morning? Mix in the evening, target a slightly cooler DDT (74-76F) so bulk fermentation runs overnight. Shape, then cold proof in the refrigerator.
Want to bake in the evening? Mix in the morning, target 78F, bulk ferment during the day, shape and cold proof for a few hours.
The refrigerator is your most powerful scheduling tool. Cold-proofed dough can sit for 8-16 hours without overproofing, giving you a wide window for when to bake.