How to Control Bread Dough Temperature | Principles of Baking

Temperature control is one of the most important parts of bread making. If the dough temperature is too warm the dough will ferment too rapidly. If it is too cool it may take way longer than you expected.
Desired final dough temperature heavily relies on the temperature of the room that it is going to be fermented in. Generally, we want to aim for 24C - 26C. The dough should be cooler in a warmer kitchen and warmer in a cooler kitchen. There are exceptions when the ambient temperature is in the extremes so you may need to slide off the scale in either direction.
📖 Read more ➡️ www.chainbaker.com/noknead-te...
----------------------------------------------------------------------------------
🥨 Become a channel member ⤵️
/ @chainbaker
----------------------------------------------------------------------------------
🌾 Support the channel on ko-fi.com ⤵️
www.ko-fi.com/chainbaker
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🥐 Learn all about bread making here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🍞 Share your bakes here ⤵️
www.flickr.com/groups/chainba...
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Read more in the link below the video. 🥨 Become a channel member ⤵️ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@alexhurst3986]

This is the beauty of your channel. You teach 'how' to make bread, not just reading a recipe and tossing stuff in a bowl. Knowing how something does what it does means you can make educated adjustments or fix an unexpected issue. Perfect!

[@cavalaxis]

I love how deeply you think about bread.

[@kleineroteHex]

Yeah, too deep for me, for sure😁

[@andrechenier100]

I've very much enjoyed your ChainBaker videos, and after 50 years of baking breads by traditional methods have been won over to your no-knead, cold-ferment technique, as well as your high-hydration techniques. That said, I've never paid any attention to temperatures other than to make sure the liquid temperature was not too hot to proof active dry yeast (using my finger tip as a temp tester). Recently, having paid attention to temperature as you do, and not, I frankly can tell no final difference in the breads, particularly since whatever is being mixed goes in the fridge anyway. The only difference of temperature I find is the rising times for bulk and final proofing: I simply adjust the times to fit the dough, testing for slow spring-back to decide if it's risen enough.

[@Jeepy2-LoveToBake]

Another Principles of Baking - LOVE IT - this one will be extremely useful - thank you so much for sharing. Hey everyone - Charlie now has 169K subscribers - let's all do our part to get him to 200K before the end of the year.

[@ChainBaker]

😍

[@georgepagakis9854]

Agreed!!!

[@Jeepy2-LoveToBake]

@@georgepagakis9854 🤩

[@Bright-It]

Priceless ... I am here to watch attentively, understand and learn variables, Elements and Principles of Baking. Thanks CharmBaker for sharing your knowledge.

[@doremiancleff1508]

Honestly, my solution is "just don't". For the first dozen or so bakes, temperature control was very important as learning tool and it was giving consistent results, but more i baked, the more i realized how "off-hand" the process can be, as long as you understand the principles. As long as ingredients are in right proportions, suficiently mixed and given enough time, your bread will come out just fine. Tho i should note that it's at reasonable temperature ranges. Don't think you can be as "off-hand" when you are mixing dough inside of a sauna.

[@kevinu.k.7042]

Very nicely explained. Not an easy task. 👍 FWIW and bye the way. My favourite temperature is 24C for a nice slow ferment. If I am in a hurry I up it to 28C, or even 30C. But, above 30C the yeast cannot cope and it slows down *a lot* before it dies at around 36C. With sourdough the magic window / sweet spot where the Yeast and the LABS are equally active is about 24C - 26C. Above that the LABS are more active than the yeast and so our sourer bread will result. This is great for rye baking when an acidic preferment is needed. 30C works really well then. Great video - Thanks 👍

[@knottybead4871]

Thanks for another great video. My bread making skills have improved immensely since watching your videos.

[@rodconner9079]

Yes Sir!!! No Knead = If you are distributing the ingredients (a good mix), it's NOT kneading!!! A no-touch method, not sure how far you can get with that!!!! If a person were to go through the process of (LOL - "Times Gone By") kneading and working the dough -- They'd sure understand what it means and the difference, that's for sure! :) ... I will say and recommend everyone to work the dough "through the process" and learn, just to have that knowledge!!!! :) It is very hard to understand and appreciate something if you don't experience it. Be Safe

[@yin-fire3263]

That's amazing! Thanks for the tips and coming up with this formula

[@georgepagakis9854]

I couldn't have said it better myself. Excellent!

[@jasonschultz9570]

@ChainBaker Could you do a video on whether the bake, roast, or convection setting should be used when baking bread, buns, pizza, and others? Thanks in advance.

[@ChainBaker]

👍

[@wok1978]

nice video Im waitin for your no knead suttolen recipe

[@gaborszabo9804]

Hi Charlie! Are you planning to show us a croissant recipe? :) A no-knead fool-proof cold-fermented easy-peasy one would be great 😅

[@gossarli3447]

There is no such thing....oh sorry, it is called Pillsbury here in Canada. 🤣🤣🤣🤣

[@ChainBaker]

I'm yet to make a regular croissant successfully 😅 but once I do then I will definitely post it!

[@esafaei]

I came across your videos accidentally as I was searching on how to improve my barely bread. You are doing a great job. I am fan of your channel now. ☺ Could you please bake a barely bread w/o adding any other kind of flours, e.g., whole wheat flour etc., to it? I tried but failed as the bread come out not fluffy and hard to digest. There are not many recipes out there for barley breads. Thanks!

[@ChainBaker]

I've never made barley bread but once I do then I'll definitely make some videos about it.

[@oskargottlieb1866]

Hey Charlie I would love to hear what you have to say about alcohol in bread making (beer, wine, liquor etc.) And how it affects taste/yeast/gluten etc. Perhaps a video idea if you find it interesting aswell 😊 Best regards

[@ChainBaker]

I've used some rum in Christmas recipes before and it works just fine. Many rye breads are made with beer and pizza too. Here is a stout bread recipe - kzbin.info/www/bejne/kHfEfoigpc95e6s Not sure how wine could be used. It seems a bit too bitter for most bread recipes I can imagine.

[@oskargottlieb1866]

@@ChainBaker have to check that out! 😍

[@michaelempedrado8233]

Hey Charlie, at what final dough temp do we start to observe undesirable effects on our bread? since this dough is eventually gonna end up in the fridge and cool down to the fridge temp which is around 4 or 6 deg C. Will a 5 deg higher than the ideal ~25C produce a significant difference? Thanks

[@ChainBaker]

If it's at 30C you should just fold it at shorter intervals to cool it down otherwise it will definitely over ferment even in the fridge.

[@michaelempedrado8233]

@@ChainBaker thank you for the prompt response 😁

[@akompanas]

Another factor to consider is dough hidration. With higher hidration the water should be closer to the DDT.

[@Sklikucs]

I've just bought an airfryer and wondered if you've ever used one to bake bread? If so how does it turn out? Due to a disability I'm trying to avoid using my regular oven. But I love baking and thought I'd check with you about this.

[@ChainBaker]

I've never used it. But the principle seems similar to a regular oven. Perhaps you may need to lower the temperature a bit, but it should work.

[@eduardojahnke8970]

I really like your content, but this video let me thinking where did your formula came from. As an engineer I studied heat transfer back in the day and I can imagine this is a kind of simplification, but I anyways would like to know the theory or source behind it. Would you share more info please?

[@ChainBaker]

Here is the first temperature control video I posted way back when I used to knead dough kzbin.info/www/bejne/g6PKiYWtoN9gadk I got that formula from Jeffrey Hamelman's 'Bread..' I used it as a guide for figuring out the formula in this video. Neither of them are exact, but they work well enough.

[@Prepared_With_Love]

Wonderful ❤ I am a new friend ❤ subscriber ❤

[@ChainBaker]

Welcome to the channel 😉

[@AlexandruNicolin]

If I'm going for a fridge fermented dough, is it worth refrigerating all the water, and maybe the other ingredients too before mixing, then shortly mixing dough before putting in the fridge, to minimize the unevenness in temperature from the start, rather than just compensate trough taking out and folding a bit later?

[@ChainBaker]

The dough temperature must be high enough for proper fermentation to begin before it can be cooled down.

[@given2dream]

What if I am using active dry yeast, which according to the package directions needs to be bloomed in 100F water?

[@ChainBaker]

kzbin.info/www/bejne/Zn6oi3pvn6x5rac

[@Myway65]

I'm about to make 100% hydration ciabatta with 30% whole grain flour. Planning to use pate fermentee with all whole grain flour without adding yeast to dough..Do you think is possible??🤞

[@ChainBaker]

Yeah sure. I'd suggest making the pate fermentee with a higher hydration so that it would be easier to mix into the dough. But if you are using a mixer then it should not give you any issues.

[@Myway65]

@@ChainBaker Mixer always. Can't go over 100% I'm amateur baker

[@mattlevault5140]

OK. I get the temp control to some extent. But how much variability can you get in a 4 - 6 hour window? 1-2-3 degrees F? I made no-knead (biga preferment) ciabatta rolls today. My kitchen is 75 - 78 F. (Is humidity a factor?) The rolls were baked on my propane gas grill in my backyard on a baking steel at 500ish degrees F (91degrees F outside temp plus humidity of 75 - 80 %). They are amazing! Very flavorful with a soft crumb and a chewy crust! So... my conclusion is, while temp is a variable, it may not be critical to the final product in the short term as long as you stay within the 3 - 5 degree window.. If you are "close enough", you're going to get a better than average final product. It seems to me, your formulas are VERY forgiving (+ or - 3 degrees F). IMO, that is the definition of good bread - a combination of the same ingredients under different circumstances which yields pleasing results. I have learned SO much about baking while watching your channel! Thanks for doing wat you do!

[@ChainBaker]

The longer the dough ferments the more the temperature will affect it. I don't worry too much about calculations though. Over time I have learned to guesstimate the water temperature according to how warm or cold my kitchen is. These formulas are just for people who don't feel as confident yet :)

[@goattactics]

To make sure the bowl is not a factor in the desired dough temp calculation here is what I do: Add the water to the bowl, adjust the temperature with hot water or ice then remove the excess water. Now the water temperature is exactly what you want.

[@kurtttttttt]

Do you have a liege waffle dough recipe?

[@ChainBaker]

I have an awesome fermented pancake recipe which can be used to make waffles. Not sure how it compares to those waffles though 😅 here - kzbin.info/www/bejne/nmS2n5l3Ytuda7M

[@kurtttttttt]

@@ChainBaker the liege waffle uses a dough that requires kneading and rolling pearl sugar into it, but thanks for the pancake recipe I will check it out!

[@kf6kjg]

Does room temp even matter when using cold bulk fermentation?

[@ChainBaker]

Without it you can't calculate the final dough temperature accurately.

[@kf6kjg]

@@ChainBaker Is this due to thermal transfer from the work surfaces, e.g. the bowl? If so then I'd expect that we could control that to some extent. However I wonder how much effect environment/tool temperature has on the result when we are going to pop it in the 'fridge for several hours anyway...

[@muppelmuh1445]

Maybe a stupid question but why is it bad when the dough ferments fast? Sounds like instant gratification to me? Short resting times, mix and bake kind of?

[@ChainBaker]

The quicker it ferments the less flavour it will develop. Also it's easier to over proof when it's going full steam!

[@markkevin7245]

You need to do a water comparison video…filters water, bottled water.. tap water… boiled and cooled water

[@bloodwolf7462]

Still here waiting for Chimney Cake recipe ;)

[@kattykakes8135]

If I disappear for a bit just know I’ll be back. Going through some rough times right now. 🥰😘

[@ChainBaker]

I hope all is well and everything will get better for you 😉