Hi Andrew, the first example still has a mistake. The formula shows 73 as friction temp, but the calculation is using 71. Also, in the second example, you’re using 25 as your friction factor, but you say it’s “hand mixing” so it should be 5 based on your explanation earlier in the post.
Hi Andrew, well you just clarified something that I have pondered for 40 years! I started baking with those yellow packages of dry yeast. I used to always measure the temp. of the water per the instructions on the back of the package. Now I understand why the results varied! I am still working on baker's math but this math I got. Thank you.
So, when I read recipes and temperature starts coming into play, that's when I wonder if I'm cut out for this world. I feel my patience and passion wane. If I continue to not pay attention to dough temperature, what will I notice as either limitations to my breadbaking or faults in what I bake
Hi Andrew, I am just curious if using a slightly smaller pan would be acceptable here? I have the ATK-recommended loaf pan and I believe it is 8.5x4.5. I’ve made other recipes that call for a 9x5 and it’s worked out okay, but I figured I’d double-check here! Thanks, as always!
Thanks Andrew. I have worked with Maurizio's version (which he describes as Final Dough Temperature, FDT) and have made a point of always measuring the temperature at the end of final mixing to help me see how close I came with the math. Comparing theory with reality :)
Hi Andrew, another DDT question for you. I'm making milk buns that include a Tangzhong, would I include the temp of the Tangzhong as my 'Levain' factor in the equation? Considering that I'm also including addition flour at room temp?
I've started monitoring temperature more closely during a long bulk ferment period (12 hours). Very helpful. Thanks!
Question: As I monitor dough that is in the bulk proof stage, with all other factors that could influence temperature staying the same, should I expect dough temperature to gradually increase on its own? Does the fermentation process create heat that actually warms the dough during a long, bulk proof period?
Does the formula depend on the hydration? I tried making my dough at 65⁰ room temp. Using the formula, I added 99⁰ water and the dough was 84⁰ rather than 78⁰. My dough is 80% hydration.
Shouldn't the first example be 12+12+73+7.6? (Instead of 10+10+7.6+71)
Hi Andrew, the first example still has a mistake. The formula shows 73 as friction temp, but the calculation is using 71. Also, in the second example, you’re using 25 as your friction factor, but you say it’s “hand mixing” so it should be 5 based on your explanation earlier in the post.
Hi Andrew, well you just clarified something that I have pondered for 40 years! I started baking with those yellow packages of dry yeast. I used to always measure the temp. of the water per the instructions on the back of the package. Now I understand why the results varied! I am still working on baker's math but this math I got. Thank you.
Also, do you use Cuisinart's 14-cup food processor? I'm wondering if different models would result in different temperatures.
So, when I read recipes and temperature starts coming into play, that's when I wonder if I'm cut out for this world. I feel my patience and passion wane. If I continue to not pay attention to dough temperature, what will I notice as either limitations to my breadbaking or faults in what I bake
Hi Andrew, I am just curious if using a slightly smaller pan would be acceptable here? I have the ATK-recommended loaf pan and I believe it is 8.5x4.5. I’ve made other recipes that call for a 9x5 and it’s worked out okay, but I figured I’d double-check here! Thanks, as always!
Thanks Andrew. I have worked with Maurizio's version (which he describes as Final Dough Temperature, FDT) and have made a point of always measuring the temperature at the end of final mixing to help me see how close I came with the math. Comparing theory with reality :)
Hi Andrew, another DDT question for you. I'm making milk buns that include a Tangzhong, would I include the temp of the Tangzhong as my 'Levain' factor in the equation? Considering that I'm also including addition flour at room temp?
I've started monitoring temperature more closely during a long bulk ferment period (12 hours). Very helpful. Thanks!
Question: As I monitor dough that is in the bulk proof stage, with all other factors that could influence temperature staying the same, should I expect dough temperature to gradually increase on its own? Does the fermentation process create heat that actually warms the dough during a long, bulk proof period?
Does the formula depend on the hydration? I tried making my dough at 65⁰ room temp. Using the formula, I added 99⁰ water and the dough was 84⁰ rather than 78⁰. My dough is 80% hydration.