About Desired Dough Temperature
Temperature is the most critical variable in baking. Learn how to control it using simple physics.
Why It Matters
Consistency is the hallmark of a great baker. If your dough is 75°F one day and 85°F the next, your fermentation times will be wildly different.
By controlling the Desired Dough Temperature (DDT), you ensure that your dough is always ready on schedule. Since you can't easily change the room temperature or the flour temperature, the only variable you can control is the Water Temperature.
The Math
The Formula
The calculation is based on the principle of conservation of energy. To achieve an average temperature for 3 or 4 components, their sum must equal the average times the count.
- DDT: Your target temp (usually 75-78°F).
- Multiplier: 3 for straight doughs, 4 if using a preferment/levain.
- Friction: Heat generated by the mixer.
Friction Factors
Mixing generates heat. A stand mixer on high speed adds significant heat to the dough, whereas hand mixing adds almost none.