Calculating Water Temperature From DDT

To calculate the DDT, you must first determine the following: the total temperature factor (TTF) and the sum of the other known temperatures that will influence the DDT. All of these numbers are used to calculate the temperature that the water should be when it is added to the ingredients so that after mixing the dough will be at or very near the DDT.

To make this calculation, first calculate the TTF. To find the TTF, multiply the DDT by the number of temperature factors to be considered. For a straight mix dough, there are typically three factors to be considered. For a sourdough, enriched dough, or a dough that uses a pre-ferment, there are four or sometimes five factors, depending on the number of elements that are going to be added to the dough. These elements include the temperatures of the flour, soaker, pre-ferment, butter, eggs, and any ingredient that is over 20 percent. Also to be factored in are the ambient temperature and the friction created by the mixer.