Knob
Desired dough temperature
You might say: DDT, water temperature
The target temperature of dough at the end of mixing, reached by choosing the water temperature.
- What it does
- Helps keep fermentation and baking results consistent.
- Ask
- What water temperature brings the dough to its target after mixing?
- Typical
- 75–78 °F (24–26 °C) for wheat-based yeast breads.
What to look for
- A probe thermometer in the dough at the end of mixing
- The display settles near 24–26 °C
Connections
- Controls: Dough temperature
Sources
- Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 6
The first step in proper mixing has nothing to do with actual mixing at all: It involves the simple determination of the water temperature required for the mix, which is calculated by computing the desired dough temperature
- Barb Alpern, Desired dough temperature, Desired dough temperature
Bringing your yeast dough to what professionals call the desired dough temperature (DDT) helps ensure consistently great results — winter, summer, or anytime during the year. … For wheat-based yeast breads, professionals have determined that the ideal dough temperature range is 75-78°F.
Use it on your project
teardown-apply: hold "Desired dough temperature" (desired-dough-temperature) from the teardown at https://teardownatlas.com/bread/ against my project
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