Dear Craig, before I disclose the temperature range for fermenting and leavening the referenced dough, I need to point out that the starter culture I used is new, from Iran. Further, its fermentative properties can be characterized, at this juncture, as slow-acting and much less lactic than other cultures that I have used before. In addition, please keep in mind that I used the direct method of dough production: (1) all the salt was fully dissolved in all the water, (2) all the culture was fully dissolved in the salt-water, (3) and at last the flour was introduced in the mixture, whereby mechanized mixing & kneading began. A main objective by making the dough was to test the propensities of the new culture. The following are the temperatures for the referenced dough:
1st Fermentation (in mass) for 1 hour: 76° F in the kitchen (on the countertop)
2nd Fermentation (in balls): 71 hours in two separate marble chambers:
1) First Phase: about 67 hours at about 43° - 49° F (First Chamber)
2) Second Phase: about 3 hours at about 59° - 62° F (Second Chamber)
3) Third Phase: about 1 hour at about 72° - 74° F (Indoor)
The first marble chamber is situated below the house, on the cold concrete foundation, which is easily accessed through a hatch on my bedroom floor. Basically, it functions as a cellar. The temperature and humidity level inside the chamber is monitored via a wireless transmitter, placed inside the chamber, that transmits the data to a receiver or module inside the kitchen. The first picture below, shot some minutes ago, shows the marble chamber in action. And, the second picture illustrates the temperature inside the chamber. The second chamber is situated inside a room (the coldest spot) in the house. If needed, I can use some ice packs or heating pad to control the temperature inside the chamber. I hope this helps. Have a great day!
