Jovian

January 28, 2021 at 2:22pm

Thanks for the great article. This post may just explain why I've been constantly getting big bubbles in my japanese milk bread!

I understand that the DDT is the final temperature of the dough after kneading, but what were the conditions of the rising temperature? Did you leave the dough at room temperature or in a warming drawer, and if so, at 75 oF or 100 oF?

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