Comments on: The Importance of Dough Temperature in Baking

By: Alex

Alex — Sun, 15 Oct 2023 22:08:14 +0000

Hi Maurizio,

There’s a part of the bulk fermentation process that confuses me: if it takes 12 hours for my starter to ripen, why shouldn’t I expect the bulk fermentation process to take just as long?

While I’m seeing activity in my starter, I’m seeing very little in my dough. The result is a loaf that lacks any appreciable oven-spring. The flavor is great but the crumb is gummy.

I’m able to maintain 76 degrees for both my starter and the dough during the bulk fermentation process.

Thanks!

Alex

By: Gregg McKee

Gregg McKee — Wed, 11 Oct 2023 15:59:39 +0000

Maurizio… I’ve been making sourdough for 40 years, and this week, just followed your suggestion on the Sourdough Home. Made my first starter in several years, and was amazed! First day… not too much. Second day, it almost exploded, and 3d day, almost lifted top off the Weck jar. I’m on day 5 now and things have slowed slightly, so we will see. But these results are exciting… and surprising.
BTW… going on a 10 day trip next week. What is the coolest temp you would set the SD Home to try to maintain starter so its useable when I return?

By: David Jensen

David Jensen — Sun, 10 Sep 2023 15:26:30 +0000

I’ve been using my sous vide appliance to control the temp. Fill a tub with water, put my dough (in a cambro container) in the water with the souvide appliance at the desired temp. Wait until it gets to the height I want. A sort of proofing box.

By: Moorloughmary

Moorloughmary — Sat, 18 Feb 2023 16:53:49 +0000

Hello, Maurizio. I live in Ireland, and the ambient temperature in my kitchen, just about all year, is 69 to 70 F. I use a Brod & Taylor proofer, and have found that adding water at about 97F I end up with a dough temp at the end of autolyse somewhere between 78 – 80F (pretty much in line with the chart you provide in your book). After a 2 stage mix (levain, salt, and 1/2 water 2) it might be holding around 75F, but by the end of working the dough the temperature has dropped right down to 72F. So, if I were to take that as FDT, I’d be way off. Nevertheless, bulk is clocking in at about 4 hours, and I’m getting excellent spring and a nicely fermented loaf (most recently, your Sunflower and Sesame). After the first 30 minutes of bulk the temp might have come up to about 74F. So, basically, I can’t hit your target of 78 ‘after mix and working the dough’ and just wondered if you had any comments.

By: Maurizio Leo

Maurizio Leo — Sun, 11 Dec 2022 09:48:07 +0000

In reply to Ellen Richardson. That'll work if the temp is right!

By: Ellen Richardson

Ellen Richardson — Thu, 01 Dec 2022 12:26:04 +0000

How about using a dehydrator for proofing?

By: Maurizio Leo

Maurizio Leo — Sat, 22 Oct 2022 15:28:37 +0000

In reply to Tonette Rich . I'd say around 20°F or so!

By: Tonette Rich

Tonette Rich — Fri, 21 Oct 2022 11:47:18 +0000

What would I set the friction level to on the calculator if I’m using my Kitchen Aid mixer?

By: Maurizio Leo

Maurizio Leo — Tue, 06 Sep 2022 10:40:26 +0000

In reply to Justin Kee. I don't like to go too high over 110°F

By: travismask

travismask — Thu, 07 Apr 2022 17:26:38 +0000

In reply to Maurizio Leo. Hello Mauricio, I saw you talking about your high temperature… where do you live? I live in Palm Springs where the summers are brutal…Making bread can be a challenge.