Author Topic: Finished Mixed dough temps  (Read 414 times)

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Offline lennyk

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Finished Mixed dough temps
« on: November 26, 2012, 04:20:35 PM »
I got my 1950's DLX overhauled and working.

The DLX action has a lot more bowl friction and my dough is finishing at a much higher temp(using ice cold water).

I am accustomed to minimum 36-48 cold rise before use or freezing.
Should I drop the yeast % ?

L


 

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