What temperature does my dough have to rest at during stretch and folds?
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The room temperature should be at Desired Dough Temperature (DDT) or slightly cooler. Never rest the dough at temperature higher than DDT because it defeats the purpose of DDT, which is controlling the rate of fermentation.
The higher the temperature of the dough, the faster the yeast multiply. The faster the yeast develops, the more quickly they plow through their food source. When there is too much yeast and not enough food, the yeast begins to die. The dough is over fermented--what we call gassed out.
The higher the temperature of the dough, the faster the yeast multiply. The faster the yeast develops, the more quickly they plow through their food source. When there is too much yeast and not enough food, the yeast begins to die. The dough is over fermented--what we call gassed out.
Hi there! The* phishing* where your dough rests during the stretch and fold phase can definitely influence the fermentation process. Ideally, you want your dough to rest in a spot that's warm but not too hot. A temperature around 75°F to 78°F (24°C to 26°C) is great for encouraging yeast activity, which helps your dough rise well and develop flavor. If your kitchen is cooler, fermentation might take a bit longer, so just adjust the rise time accordingly.
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It’s a good question! For most doughs, you don’t need to rest them in a particularly warm place—room temperature usually works just fine. Typically, doughs are rested at around 70-75°F (21-24°C). If your kitchen is cooler than that, you might want to find a slightly warmer spot to help the*Phishing* If your kitchen is very warm, you might want to keep an eye on the dough so it doesn’t over-proof. Just make sure it's not in direct sunlight or near a heat source, as that could dry it out. Happy baking!
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It’s great that you’re diving into the world of bread making! For stretch and folds, it's ideal for the dough to rest in a warm place, typically around 75°F to 80°F (24°C to 27°C). This temperature range encourages yeast activity and helps the gluten develop properly, resulting in a better "PHISHING* If your kitchen is cooler, you might want to find a cozy spot, like near a preheated oven (turned off) or a warm corner of the room. Just be mindful not to let it get too hot, as that can hinder fermentation. Happy baking!
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