Fermentation
Measure the dough before adjusting the room
Why is the same bread fermenting faster this week?
Track actual dough temperature over time, not just room temperature.
Understand the process
Water, flour, starter, tub and work contribute to final temperature. Hand mixing can change it too, depending on movements and batch size.
A dough starting too warm may advance quickly before cooling. Changing room temperature later does not reset its history. The temperature sequence matters as much as the displayed setting.
Step by step
- Measure room, flour, water and starter before mixing.
- Record dough temperature after incorporation and after working.
- Choose a target based on successful bakes of that product.
- Change only water temperature in the next trial.
- Compare actual final temperature and fermentation pace.
What to record
- Ingredient temperatures
- Dough temperature before/after work
- Volume change at defined times
PROPOSED EXERCISE · VALIDATE IN YOUR CONDITIONS
One trial, one variable
Usual water temperature.
Cooler water at a chosen, recorded temperature.
Keep comparable
Same batch size, flour, handling and starter.
What to look for
Check final temperature first, then the bread; do not attribute every difference to the starter.
Record unexpected differences, then repeat before adopting a change.
Mistakes to avoid
- Inferring dough temperature from the room.
- Changing water, starter and bulk time together.
Conditions of use
No temperature formula replaces a final measurement. Enriched dough needs its own reference.