Techniques of the Artisan Bread Baker
- Dough temperature-In my opinion, a good thermometer is essential to good bread.
- What is the best temperature for my bread dough? Your dough should come out of the mixing bowl at 70 to 75 degrees F.
- What to should I do if my dough temperature is higher than 75 to 80 degrees? flatten it out, place it in an oiled plastic bag and refrigerate it for 30 minutes. After the cool down time place the dough still covered on the kitchen counter for its first rise.
- Why is warm dough not good for my bread? Too warm dough is very detrimental to good bread texture and taste, as a warm dough will use up the yeast and an off color and “yeasty” beer taste will occur. Also, the loaf size will be greatly diminished.
- What is the preferred temperature for rising bread? During its first rise, room temperature of 65 to 80-degree F (18.3 to 27-degree C) is a perfect environment for proper fermentation.
- Dough Temperature-Determining water temperature.
- Water temperature is the only temperature variable the baker has real control over.
- To determine the water temperature uses the following chart.
Determining Water Temperature
| Straight Dough | Dough with Pre-ferment | |
| Desired dough temperature (DDT) | 75°F | 75°F |
| DDT (Desired dough temperature) 75° | X 3 | X 4 |
| Total Temperature factor | 225°F | 300°F |
| Minus room temperature | 71°F | 71°F |
| Minus flour temperature | 68°F | 68°F |
| Minus pre-ferment temperature | NA | 70°F |
| Minus Friction factor- (Mixer only) No friction factor with Stretch and Fold method. | Note: use this only if using a machine to mix and knead (25°F) | Note: use this only if using a machine to mix and knead (25°F) |
| Water Temperature | 86°F | 91°F |
Thank you so much. I understand now more about dough and water temps and their effects. This will definitely improve my home baking skills.