Mark M.

October 19, 2020 at 8:50am

Hello Barb,

I have been investigating the merits of your Desired Dough Temperature concept. It's making a positive difference in my bread baking! I've been getting much more consistent rises/proofs - no more rocket doughs!

I happen to use an Ankarsrum bread dough mixer - a "spiral" type mixer. Based on a limited number of experiments, it appears that I am getting a Friction Factor of about 16-18 degrees F. This is based on a knead of four minutes (after ingredients are mixed) on the lowest speed. I thought some of my fellow bakers following this blog article might be interested.

Very kindest regards.....

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