Desired dough temperature

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
Since yeast activity is affected by even the smallest change in temperature, when dough does not ferment at the proper rate, both the final product and the production schedule will be adversely impacted. Desired dough temperature (DDT) is the ideal temperature at which bread dough should ferment. A dough that is too cool will ferment too slowly while a dough that is too warm will ferment too quickly; neither one is desirable. Because it is virtually impossible for a baker to control the temperature of the kitchen, the ingredients, or the friction (heat) caused by the electric mixer, water is used to adjust the dough to the desired temperature. Therefore, it is essential for a baker to understand the formula to find the correct water temperature for any dough. The formula is as follows: