Judith P. Oppenheim

September 2, 2018 at 12:02pm

I am a PhD chemical engineer whose dissertation required a numerical fluid flow equations - and an avid bread baker, a hobby which goes back to my graduate school days. Of course, I love this post - but also feel that I have to add a few comments: the use of the term "friction factor" is not strictly correct; certainly, its reduction to practice in terms of a water temperature requires everything else be held constant: type of bread, recipe, flour composition, mixing bowl temperature (for hand mixing; not as important for mechanical mixing), mixing bowl area and thickness (large vs. small), water quality (dissolved gases, soft vs. hard), and as others have pointed out water-to-flour ratio. These other items are related directly the equations that address the heat capacity of the dough as well as the boundary condition heat transfer between the dough and the mixing bowl interface........I do go on. For this overworked engineer, I prefer to give my right brain a rest and resort to my intuition when baking bread. Happy Labor Day Holiday to all, J.P. Oppenheim
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