Author Topic: Finished Mixed dough temps  (Read 905 times)

0 Members and 1 Guest are viewing this topic.

Offline lennyk

  • Registered User
  • Posts: 134
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 % ?