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Desired Dough Temperature (DDT)
A formula used by bakers to calculate exactly how hot or cold their water needs to be to hit a specific dough temperature (usually 75-78°F) after mixing. Controlling this keeps fermentation timing consistent regardless of the season.
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By Henry Hunter · Updated
Henry's notes from the bench
- If you bake bread in summer and winter and get wildly different results, it's because you aren't managing your DDT. The dough cares about its own temperature, not the room temperature.
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Sources
- The Perfect Loaf
- King Arthur Baking