Hi all! I have been trying to focus more on keeping dough at specific temperatures during the fermentation process. Silly question, but if I want to keep dough at 70 degrees (F), then is it just a matter of having my home at that temperature for those hours or is there a better solution for controlling the temperature? Thanks for the help.
by Dangerous-Ad-2308
4 Comments
I do this
[https://www.pizzamaking.com/forum/index.php?topic=18509.msg179991#msg179991](https://www.pizzamaking.com/forum/index.php?topic=18509.msg179991#msg179991)
Edit: for 70F you’ll probably need to experiment with large (gallon+) size water bottles of specific temperature, instead of ice bottles. Maybe a bit of ice at times, depending on ambient. You’ll also need to control your desired dough temperature (DDT) via water temperature used in the dough. I’d aim for DDT of 70F to start.
Looks very good. But a bit too much crust.
Corniacone looks great! Maybe use warmer water and let ferment at room temperature. Also, try to bloom your yeast with molasses or sugar. That helps get a nice leoparding. Good luck!!!
You can use the DDT (desired dough temp) formula. It’s room temp times 3 minus flour temp and water temp, also incorporating a variable heat from the friction caused by the mixer trying to aim for peak yeast reaction like 100 to 110 degrees F.
https://madebywindmill.com/rise/ddt/