Author Topic: Why 80F Dough Ball?  (Read 1095 times)

0 Members and 1 Guest are viewing this topic.

Offline mikerday

  • Registered User
  • Posts: 4
Why 80F Dough Ball?
« on: June 13, 2009, 11:17:02 AM »
I just curious why a 80F Dough Ball seems to be the optimal temp for a finished dough ball?


Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21900
  • Location: Texas
  • Always learning
Re: Why 80F Dough Ball?
« Reply #1 on: June 13, 2009, 11:32:43 AM »
mikerday,

See the Dough Fermentation and Temperature link, including Table 4, at http://home.earthlink.net/~ggda/The_Artisan_Yeast_Treatise_Section_One.htm#Dough%20Fermentation%20&%20Temperature.

Peter