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3 results for “dough”

Formulae (3)

H = \frac{m_{water}}{m_{flour}} \times 100

Water as a percentage of flour — controls how wet and open a dough is.

H = \frac{m_{water}}{m_{flour}} \times 100

Water as a percentage of flour — controls how open and airy the crumb is.

T_{water} = 3\,T_{ddt} - (T_{flour} + T_{room} + T_{friction})

Water temperature that lands the mixed dough at its target for good fermentation.