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.
 

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