Desired Dough Temperature

The desired dough temperature (DDT) is the ideal average temperature of dough while you are working with it. For lean doughs, this temperature is typically 75° to 80°F/24° to 27°C. Working with a lean dough at this temperature will help to control the rate of fermentation of the yeast. The ideal DDT for enriched doughs is slightly higher, typically 82–84°F, as it is important to control the yeast while fermenting in an enriched environment—typically enriched doughs are high in fats and sugars, both of which have a negative influence on the fermentation properties of the dough. (To learn more about DDT, see “Desired Dough Temperature and British Thermal Units” in Chapter 7.)