You know the chart, right? Dough temperature vs target rise percentage. It’s a great tool for beginners, it’s a great starting point- but it isn’t the whole picture (not even close). . And when I say dough temperature, I don’t mean that you need to religiously measure your dough temperature every time, because I sure don’t always do that. . What I mean is: know how a warmer or cooler day will affect your process. If you’re baking one loaf at a time, the difference is less dramatic, you will most
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Measuring dough temperature is the one MUST for nailing bulk fermentation. . 🔥 The warmer your dough is, the faster it will rise, but also the SLOWER it will cool down and STOP rising in the fridge! . This means that you’ll need to shape and cold ferment a warm dough waaaay sooner than you would with cool dough. . 🤔 But when is “sooner” and when is “later”? You can measure rise percentage (in volume) or simply go by look/feel (comes with experience). . If you’re feeling overwhelmed, it’s becau
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Your dough temperature is your first step to a beautiful croissant. The ideal is always 24-26 degree celcius. Depends on where you are, always try to maintain the temperature with the ratio of ice and water. It can be 30-70, it can be 50-50, it’s all@down to your bakery environment. Now try once and got it all for your bakery! #Pastrypassion #pastry_inspiration #pastrygram #pastryinspiration #pastryelite #pastrychefs #pastryaddict #pastryschool #pastrydesign #pastrystudent #pastrycream #pastry #
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Dough temperature can change throughout the process, from the initial mix to cold fermentation. So when we say to measure dough temperature, which temperature matters most? . There are 2 main reasons to measure dough temperature: 👉🏻 to estimate how long it will take it to rise. 👉🏻 to know when to stop bulk fermentation. . So, in order to estimate how long it will take the dough to rise, temperature at the beginning can give you a ballpark estimate of how long it will take. But it’s important
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