Скачать или смотреть How to Control Bread Dough Temperature | Principles of Baking

Temperature control is one of the most important parts of bread making. If the dough temperature is too warm the dough will ferment too rapidly. If it is too cool it may take way longer than you expected.

Desired final dough temperature heavily relies on the temperature of the room that it is going to be fermented in. Generally, we want to aim for 24C – 26C. The dough should be cooler in a warmer kitchen and warmer in a cooler kitchen. There are exceptions when the ambient temperature is in the extremes so you may need to slide off the scale in either direction.

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