Quote:
Originally Posted by Fire Me Boy!
I'm taking a Craftsy class from King Arthur called "Mastering the Art of Pizza." It's really quite interesting.
Today I learned that if you're making dough, there's a formula to figuring out how hot the water should be. It's different if you use a preferment. But you want the dough temp to be 75-78 degrees, so you multiply that by 4, and subtract flour temperature, the poolish temperature, room temperature and friction factor (10 degrees if by hand, roughly 30 if by mixer). So if room temp is 69 and flour is 68, poolish is 75 and you're mixing by hand: water temp = (4x78)-(69+68+75+10); 312-22=90 degrees. Water should be 90 degrees.
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I don't use instant yeast so I have to bloom it. Proper bloom temp is anywhere from 90-110. So I go with 110 and I'm guessing that by the time it's rested/bloomed, I'm at 90 anyway.
So sometimes you just stumble ass-backwards into the right answer. Or, more accurately, sometimes the right answer isn't nearly as precise as some would have you believe...