Reinventing the Bread Baker’s DDT Formula, Pt 1

First, some background about the concept itself. In bread baking, “desired dough temperature” (DDT for short and sometimes called “final dough temperature”) is an important idea. If you’re following a recipe that says the dough should be 78°F (26°C) after mixing but you instead start with 70°F (21°C) dough, all of the fermentation times in the recipe are going to be off by a wide margin and you might end up underproofing and ruining the bread. To understand why this is, take a look at this graph which shows how sourdough yeast activity changes based on temperature: <a href="https://blog.madebywindmill.com/reinventing-the-bread-bakers-ddt-formula-pt-1-7dde87fd2d4">Visit Now</a>