This might put me on the high end of the bread geek scale but I put the formula into my master Excel [Google Sheet actually] spread sheet so all I have to do is enter the KNOWN values of Desired Dough Temp, room, flour, FF, pre-ferment, and it spits out the water temperature to achieve that goal. Seems to work well for me. I have one set up for our KitchenAid and one for hand kneading. I have also found for the very extremes of low and high hydration breads I need a set of fixed formulas adjusted via observation of the results achieved making those breads because of the smaller or larger amounts of water have a lessor or greater impact on DDT.

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