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Temperature Calculations for Yeast Doughs

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

In chapter 6, a simple formula is presented to enable you to calculate what the water temperature should be in order to get a mixed dough of a specified temperature. This formula is sufficient for most straight doughs made in small batches. However, other calculations may sometimes be required. These are detailed here.

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