Thank-you, Barbara, for your splendid treatise on controlling dough temperature, confirming my own experiences with whole grain bread-making using machine mixing and high hydration doughs. (85%). Using a digital thermometer I was staggered by the temperature rise in a 4 kilogram dough batch after a 6-8 minute mix. That explained the over-proofing experienced after only 20 minutes in the baking tins and subsequent cave-in of the loaves after a few minutes in the oven. Thank-you for bringing some science to bear on this aspect of bread-making. Shall use your formulae from now on! Brian Pittman, Toronto, Canada.

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