Kelvin

April 23, 2021 at 6:21pm

Great article. Learned a lot from this.
One thing I can't figure out is if we've adjusted the water temperature to get the DDT according to the flour temp and room temp. For the 2+ hr bulk fermentation, do we need to worry about room temperature? I see some people use a bread proofer for that. Can't we just leave it in room since we've already adjusted for DDT with water temperature?
Thanks in advance.
Kevlin

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.