How to: Desired Dough Temperature

A short video explaining the benefits of the right dough temperature and how to get a desired dough temperature.

Variables that influence dough temperature:

Room Temperature (RT)
Flour Temperature (FT)
Water Temperature (WT)
Friction Factor (FF)

The easiest variable to change is the Water Temperature. So, DDT is mainly influenced by WT.
Empiric observations have derived the following formula:

WT = DDTx3 - RT - FT - FF

FF is the amount of temperature due to the kneading process used. FF really depends on the machine and the process used. Some values I found with my equipment and process:
Kneading by hand: FF = 0-1C (2F)
Kneading with a planetary machine: FF = about 8C (14F)

You can derive the FF value with a test batch. Measure RT, FT, WT and the resulting DDT, you can derive the FF with

FF = DDTx3 - RT - FT - WT

Example.

We mix a batch with FT = 20C (68F), RT = 20C (68F), WT = 24C (75F). The resulting DDT is 24C. The FF for your process is then

FF = 24x3 - 20 - 20 - 24 = 8C

At this point, say you are now mixing a new batch, with the same process and want a DDT = 25C, where FT = 20C, RT = 20C. Water temperature can then be derived as:

WT = 25x3 - 20 - 20 - 8 = 27C (80F)