Comments on: Tips on dough temperature

By: Kaltham Kenaid

Kaltham Kenaid — Sat, 06 Nov 2021 07:02:34 +0000

In reply to O'Sid. I'm a baker and live in a hot country. Yes, you need to find a cooler area to keep the starter and the dough. you can measure different corners in your kitchen and decide where to keep it.

By: Toby Fouks

Toby Fouks — Thu, 04 Nov 2021 16:30:44 +0000

Sorry – it sounds like my comment was inappropriate.

By: Ann Kale

Ann Kale — Tue, 02 Nov 2021 14:16:23 +0000

For fast proofing, heat a container of water in the microwave, then put the bowl of dough in the microwave. For whole wheat, I did not have to grease the surface as the moist air prevented formation of a dry crust while rising. I am experimenting with whole wheat in the frig overnight. I cannot find anything about how long / temp to let it sit out before punching down and shaping for final rise.

By: Kim

Kim — Sat, 04 Sep 2021 07:29:22 +0000

I live in Australia and we have hot summers so I am interested in an answer to O’Sid’s question also.

Cheers

By: MARINE

MARINE — Wed, 19 May 2021 11:43:10 +0000

Hello. I just want to understand must the dough temperature be the same as the environment is if I don’t use proofer?

By: O'Sid

O'Sid — Mon, 17 May 2021 17:46:56 +0000

Hi! I live in Asia and generally, the room temperature is 95F (there are days 100F+. Can I still attain the 75-80F DDT? Any tips? Or am I looking at a totally different approach?

cheers!

By: Kelvin

Kelvin — Fri, 23 Apr 2021 21:37:18 +0000

Great article. Learned a lot from this.
One thing I can’t figure out is if we’ve adjusted the water temperature to get the DDT according to the flour temp and room temp. For the 2+ hr bulk fermentation, do we need to worry about room temperature? I see some people use a bread proofer for that. Can’t we just leave it in room since we’ve already adjusted for DDT with water temperature?
Thanks in advance.
Kevlin

By: Mathias

Mathias — Tue, 20 Apr 2021 07:46:59 +0000

Could I please get a citation for the graph you are showing on yeast temperature curves

By: Wood Chalene

Wood Chalene — Sat, 06 Feb 2021 11:16:36 +0000

I am new to sourdough, I thought my starter would be most happy in the oven with the light on. The first day she loved it and thrived and now last night she might have died. I took her temp this morning and she was 86 degrees. Did I kill her? She didn’t rise at all after the 5 pm feeling.

By: Weekend Bakers

Weekend Bakers — Mon, 26 Oct 2020 07:26:10 +0000

In reply to Athanas Musvari. Hello Athanas, We cannot really say this without knowing the recipe, but in general closer to 27C would be preferable.

By: Lance Williams

Lance Williams — Sun, 25 Oct 2020 11:33:09 +0000

In reply to Weekend Bakers.

I have seen that chart many times (I think it was from a paper by Gaenzle) & believe it is highly misleading and I try & challenge its use whenever I see it. The dominant yeast in sourdough is S. cerevisiae and as Martin states, this has a higher peak activity temperature than C. milleri and stays viable up to much higher temperatures. Also L. sanfranciscensis is not a major component of the lactobacillus species in most starters and often isn’t present at all! Have a look here to confirm: robdunnlab.com/proje…dough/map/

By: Athanas Musvari

Athanas Musvari — Mon, 19 Oct 2020 19:50:37 +0000

Hi,
Thank you very much informative. I live in South Africa and average temperatures in summer season range from 27C to 34C. What will be the ideal temperature and humidity for proofing reducing proofing time.

Regards
ARM

By: Dennis Peter

Dennis Peter — Tue, 22 Sep 2020 09:14:07 +0000

If using an instant yeast rather than an active dry yeast, do i still need a warm water or milk or just a plain water? Thank you.

By: Weekend Bakers

Weekend Bakers — Fri, 11 Sep 2020 15:40:19 +0000

In reply to Liza. You can either use less yeast or speed up the process, just always keep and eye on your dough to avoid over-proofing!

By: Liza

Liza — Mon, 07 Sep 2020 01:06:09 +0000

Helo i lived in tropical country there always around 30 C. Do i need to speed up?

By: Weekend Bakers

Weekend Bakers — Tue, 18 Aug 2020 13:23:44 +0000

In reply to Josephine D'Souza. Hello Josephine, we are no experts but we think a warm room temp of 24 to 25 C would be best. Like with all dough, keep an eye on them during this final stage!

By: Josephine D'Souza

Josephine D'Souza — Sat, 15 Aug 2020 23:41:20 +0000

Hello and thanks for your tips. What oven temperature do you recommend for a 2nd prove of doughnuts? Thxs

By: Weekend Bakers

Weekend Bakers — Fri, 17 Jul 2020 07:55:25 +0000

In reply to Ileana.

Hello Ileana,
It is challenging to bake with high humidity and heat. There are many things you can do to help the situation. Above all you need to decrease the amount of liquid in a recipe and extend the baking time. It is hard to say by how much, because this is dependent on your humidity level. You would need to measure this too. We do not have a table for this but if you google the subject you will find some helpful information from several sources. We would start to reduce the liquid (in general) by 5 to 10%. When increasing baking time, you increase by a few minutes and always keep an eye on your bake to check how it is going.
Good luck with it!

By: Ileana

Ileana — Mon, 13 Jul 2020 23:45:04 +0000

Difficult for me living in the tropics since humidity is very high.
I would like to ask about percentage of hydratation where can I find info about it, because I don’t bake for business just for fun at home and I don’t know about it….
Thank you,

By: Weekend Bakers

Weekend Bakers — Sat, 11 Jul 2020 17:59:01 +0000

In reply to Chard.

Hello Chard,
We really are no experts on doughnut dough. In general we never deflate dough while it is fermenting in the fridge. We are surprised to read your fridge is 15 C, is this really correct? Most fridges (as far as we know) are set to about 6 to 7 C, this is also a temperature that is recommended for many products when it comes to shelf life.
So if and when we keep dough in the fridge it is at a temperature of around 6 C and depending on the recipe, we give the yeast a head start and let it develop at room temp for around 1 hour.
There are many valid methods that can all be slightly different and you need to find your own favorite by experimenting a bit .
Above all, you need to put three things together: The temperature, the amount of yeast and the time it takes to develop your dough.
You can use the table in this post about pizza dough for this:
www.weekendbakery.com/posts…gh-recipe/

Good luck with the project and make sure you do not keep your milk and cheese and stuff at 15 C 😉