Barb, this is what I am using which gets me pretty close to altering the water temperature based upon hydration. YMMV. I first use the formula I learned from KAF which you show in this blog page to determine the water temperature. Works quite well but is somewhat altered by Hydration %, IMO. I then take that result [Lets call it "TWT" for temp water temp and do the following "Adjusted for Hydration Water Temp" = TWT-((Hydration%-65)/7) As the water % increases it has a greater impact on DDT so I started with a base line of 65% hydration because I have not baked anything below that level. The "7" was a "adjustment factor" which I arrived at from using the supplied formula and witnessing the ACTUAL final dough temp. Placing a 7 in my formula gave me the result I had measured. Using a hydration % of 75% and an initial Temp Water Temp from your/KAF formula of 76 degrees F would look like this in the formula 76-((75-65)/7) = 74.5 {adjusted Water Temperature based upon hydration %} This has worked well for me but may go too far into Geek territory.

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