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Module 1,
Lesson 7
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Controlling Dough Temperature & Final Considerations
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Controlling Dough Temperature
Maintaining proper dough temperature is one of the biggest challenges in straight dough systems. Even with temperature-controlled mixers, the dough often exits the mixer warmer than desired.
A higher dough temperature leads to:
- Faster yeast activity, which can burn out before baking.
- Unstable oxidation and enzymatic reactions.
Final Considerations
Before choosing the straight dough method, consider:
- Cooling flour and water before mixing.
- Using aged flour (48+ hours old absorbs more water).
- Extending proof time to allow better dough maturation.