Knob

Dough temperature

You might say: how warm the dough is

The measured temperature of the dough at mixing and during fermentation.

What it does
Controls fermentation speed, volume, flavour and texture.
Ask
What does the dough read, and how does that change the time?
Typical
A final dough temperature of about 75–78 °F (24–25 °C)

What to look for

  1. A probe thermometer reading in the dough
  2. The display stays near 24–25 °C as fermentation proceeds

Connections

Sources

  1. Maurizio Leo, The Importance of Dough Temperature in Baking, articleTemperature is the driving force in fermentation, and fermentation impacts sourdough bread volume, flavor, and texture.
  2. Maurizio Leo, The Importance of Dough Temperature in Baking, articleFor most recipes here, I target a final dough temperature between 75°F and 78°F (24-25°C).

Use it on your project

teardown-apply: hold "Dough temperature" (dough-temperature) from the teardown at https://teardownatlas.com/bread/ against my project

Paste it into a coding agent that has the teardown skills.

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