Bulk Fermentation : Mastering Temperature and Time - Part 2

Part 2 - Controlling Dough Temperature in Mixing Steps. Open this to see clickable links to content.
0:00 Intro
0:24 Creating the Leaven
4:36 Mixing - Loaf 1 (75F / 24C)
6:16 Desired Dough Temperature Calculation - Loaf 1
10:32 How to Adjust Water Temperature
15:12 The Impact of Air Temperature on Water Temperature
20:26 Add Salt - Loaf 1
25:50 Mixing - Loaf 2 (82F / 28C)
34:34 Add Salt - Loaf 2
36:37 Mixing - Loaf 3/4 (90F / 32C)
46:57 Add Salt - Loaf 3/4
49:26 Review of Leaven Creation Times
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[@Rudi_Bar_None]

Well. I never knew why my starter liquified in the fridge with light on but now i know. Thank you so much.

[@thesourdoughjourney]

Thanks!

[@thechasebake3604]

Thank you for the depth on the dough temperature calculations. I'm going to start using them. The bakery I worked at only had one formula, I will enjoy testing multiple. Your work is appreciated.

[@thesourdoughjourney]

Thank you for the feedback.

[@barrychambers4047]

Thanks for breaking the information down Tom! Really good stuff!

[@thesourdoughjourney]

Thank you.

[@klaskristian1]

I love your videos. Keep doing them. I am learning alot!

[@thesourdoughjourney]

Thank you!

[@goattactics]

My preferred method to get to the desired water temperature is to start with room temperature water and add boiled water (from an electric kettle) or ice. And your formula for DDT is great, definitely going to use it (much simpler than the one I came up with)

[@thesourdoughjourney]

Thank you! That’s a good method, using boiling water.

[@user-irkdj248dkdollii]

Thank you for great videos! I have one question. I think my starter has protease enzymes in it due to high temperature last few weeks. Should I discard my starter completely and start another one? Or is there a way to remove protease enzymes in my starter?

[@thesourdoughjourney]

Thanks! Do not throw it away. You can de-acidify your starter by doing "peak to peak feeding." I use very small amounts so you don't create a lot of discard. The process I recommend is take 15g of your existing starter and mix it with 30g of flour and 30g of water (this is a 1:2:2 feeding). Watch the starter rise. As soon as it peaks (in height or bubble activity on top), discard 80% and feed 1:2:2 again. Do this 3 or four times and you'll notice the starter will smell much less acidic and should have a more yeasty, yoghurty smell. This is a good sign. I cover this in my video 'How to Double your Starter Strength in 6 Days or Less." I don't follow that exact same peak-to-peak method, but that video is instructive to show how to revive a starter that needs a refresh.

[@user-irkdj248dkdollii]

@@thesourdoughjourney Thank you for the reply! I will follow your suggestion. 😀

[@barrychambers4047]

Oh, I've got an idea for future kneading on your stone counter top. First warm the area up with a large bowl of boiling water. See, now you got me thinking!

[@thesourdoughjourney]

I have done that before. I heat up a tea kettle of,water and set it on the counter before mixing, I’ve also let a small space heater run on my counter for 1 hour before baking. And have tried warming the granite with a hairdryer! The teak kettle method works best.

[@garywarren2664]

Use a bowl with mass. And run hot water from the sink into the bowl with mass. You'll have a more stable warm bowl as a starting point. I have an old clay type bowl I do this with.

[@thesourdoughjourney]

Thanks for the tip. I show that method when I mix the dough for Loaf #2. It really works.

[@garywarren2664]

Yeah, just got to that in live time. 👍

[@klaskristian1]

I always taste my leaven before i bake. I like the sour taste, and i try to see if i can determin uf it is ready to use by taste. I guess i cant but i do it anyways

[@thesourdoughjourney]

I normally don't taste it because it is still raw flour and can contain some pathogens.