So one important thing that we need to consider when we're making our bread dose is the dough temperature.
Ideally, we want our dose to come out at a temperature of 24 to 26 degrees because this is going to
be the ideal temperature for our yeast to ferment and develop the right amount of flavours.
Now, if our dough is too high, what has happened is our dough will prove too fast and not have adequate
time sometimes to develop strength through a longer fermentation or develop flavor.
If our dough is too cold, we may get less CO2 production as well as both of these effects will affect
our production schedule.
So how do we get the proper dough temperature of twenty four to twenty six degrees?
We need to adjust by using our water temperature.
So there are few things that will affect the temperature of our dough if we're making a straight dough.
We have the temperature of our room, you know, the temperature of our flour.
We have the temperature of our water and also the friction developed inside the mixing of the machine.
Now, every machine will mix differently, but a general guideline could be is we'll check three degrees
Celsius for every minute on second speed.
So if I was going to mix for three minutes on speed two, I could say I'm going to develop roughly six
degrees Celsius during my mixing.
However, it's good for us to check every mixer because some mixers have a different rotation, different
speed, as well as a different hook shape.
So what we can do is we want to know the friction for our machine as we can mix the dough without taking
any temperature.
What makes on this slow speed?
First, after the slow speed is finished, we'll take the temperature of the dough, then we'll go to
our second speed.
After the second speed is done, we'll take the temperature again.
There'll be a difference and the increase in heat during the second speed.
So all we need to do is divide that increase in heat by the amount of minutes mixed on our second speed.
And then we'll know exactly how many degrees per minute on second speed we can do for our friction.
So now I'll give you an example on how to calculate the water temperature.
So here we have our water.
Here we have our flour for this type of dough.
We'll say that we're going to mix four minutes on second speed if we say that's three degrees per minute.
We're going to gain 12 degrees Celsius during this second speed.
So we have our room temperature.
First, we can check the temperature of our room.
Our temperature of the room here is going to be twenty five degrees.
We'll check the temperature of our flour.
We'll also be twenty five point five degrees for the dough that we want to mix.
Our friction will be 12 because we'll mix four minutes on speed.
Two.
Now, the only thing that we need to know now is what temperature of the water we should use so we can
get twenty five degrees Celsius dough.
So if I want my dough to be twenty five degrees Celsius, I'm going to multiply twenty five by three.
That will give me seventy five from the seventy five I'm going to minus my friction, which we decided
is 12.
I'm going to minus the flour temperature, which is twenty five, and my room temperature, which is
twenty five.
So that will give me seventy five minus sixty two.
We have thirteen degrees.
So this means my water temperature should be thirteen degrees.
And when I mix my dough, my day will come out.
Twenty five degrees plus or minus one degree, depending upon the mixer, you might have to adjust your
timing a little bit.
So this is very important.
We can get a consistent dough temperature every time, so our fermentation will also remain consistent.
Now we have another way to calculate the water temperature as well if we're using a pre fermented dough.
So when we're using pre fermented dough, it's also going to affect the water temperature.
So with a strained dough, we have just our water flour at room temperature and friction.
Once I add a pre ferment into this equation, we'll have our water, our flour, our room temperature,
our friction and the temperature of the pre fermented dough.
So the only thing that we have to do now is instead of multiplying our desire dough temperature by three,
well, multiply our desire dough temperature by four, and then we'll also take the temperature of our
pre fermented dough and subtract as well.
So, for example, if I have the same ingredients, I have the same dough I'll mix at second speed for
three minutes.
So what I'll have here is I'm going to have my flour.
Temperature is twenty five.
I'll have my friction factor is twelve.
I'll have my room temperature is twenty five, then I'll take the temperature of the pre fermented dough.
Let's say in this example, our preform antidote temperature is twenty.
So now I'm going to take the twenty five degrees.
I want the dough to be multiply it by for it, which will give me a hundred.
Then all minus the twenty five of the flour, the twenty of the pre fermented dough, the twelve of
the friction and the twenty five of the room.
So that is going to give me ninety two.
So one hundred minus ninety two is going to give me eight degrees.
I'm going to use eight degree water and then I will be able to get twenty five degrees.
Though we have another thing to consider when calculating water temperature if we're using a pre fermented
dough inside our recipe.
So before using a straight dough, we took the desired dough temperature and we multiply it by three.
Now if we have.
Preferment Addo, there's one more factor inside, so we're going to have to multiply our desire dough
temperature by four.
So let's say that I want twenty five degrees Celsius, though I'm going to multiply twenty five by four,
which will give me one.
Now from that 100, I'm going to minus my flower temperature, which is 25.
My pre fermented dough temperature, which is 20, my room temperature, which is also twenty five,
and then the friction friction for this dough will be mixing for minutes on second speed.
So we're going to use twelve for the friction factor.
So 100 minus twenty five minus twenty five from the room, minus 20 from the pre fermented dough at
minus twelve from friction that will give me one hundred minus 80 to the left over will be 18.
If I use 18 degrees Celsius water, my dough will come out twenty five degrees plus or minus one degree
if we have to adjust the mixing time.
One important factor when we're making any type of bread product is the gluten formation inside of our
dough.
Now, depending upon the type of mixture you're using and the size of your dough, mixing times can
vary.
A smaller or larger dough may take a bit longer to mix, as well as if you're using a different machine
with different speeds or a different type of hook shape.
So what I'm going to show you is how we're going to check for the gluten development in our dough.
So when you're mixing by hand or with a different machine, you know how to check and you can adjust
your timing accordingly.
So what we're going to do is we'll take our dough after it's finished mixing and we're just going to
gently pull off a small piece of the dough.
Now we're going to check the dough by gently stretching it back and forth slowly.
For a really well-developed gluten, we should be able to get a thin membrane in which we can see through
the dough.
It shouldn't tear at this point.
Once we get to the point, you can see your fingers or if you look up, you can start to see through.
This is a very full gluten development now, depending upon the type of dough that we're mixing.
We can also make it a little bit less where it will tear just slightly.
We're not going to mix the dough until it tears very easily.
But if I get to the part where it starts to become clear and then tear.
This is also appropriate for a dose that we may give a long fermentation where some folding too.
So now you know how to check the gluten window on our dough.
So no matter what type of machine or speed that your machine is running, or even if you're a hand mixing,
you can tell if your dough is done.