Temperature

Temperature

Similarly when making up a dough, pay attention to the temperature of both the water and the finished dough itself. Too cold and the dough will not prove properly and too warm and it will overdevelop.

Typically a finished dough temperature of about 28% is a good target, which will often mean starting with tepid or just warm water.

In the winter you may need to have slightly warmer water ad in the summer you may need slightly cooler. If you do not have access to a thermometer then experience will soon tell you.

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