Kelvin

April 23, 2021 at 6:22pm

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.
Kelvin

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