Comments on: The Importance of Dough Temperature in Baking

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By: KNH1

KNH1 — Wed, 23 Apr 2025 17:35:02 +0000

Hello, Maurizo,
Thank you for such an incredibly helpful website. I have two questions for you, if you have time –
1) I've read your detailed guides on starter and ripeness, but I remain confused about one particular point – if I'm building a levain at 9 am and my starter was fed the night before and sat in my chilly house overnight, how do I make sure it is at the proper stage of ripeness for a 9 am levain build? My starter is very healthy – even the discard has overtopped the half-full Weck jar in the fridge at times! But first thing in the morning, the starter looks a little sleepy, if you know what I mean. I've taken to putting it in a water bath in my yogurt maker for about 2 1/2 hours and then used it – it looks right to me, but I really don't know what I'm talking about. My bread has turned out well, so maybe I'm worrying about nothing – I'd just like a little more certainty about the timing for having the starter ready for use in the morning.
2) And today, trying to keep my levain warm, I left it on the yogurt maker too long! I use the yogurt maker for all stages, essentially, to maintain proper temperature. I'm normally vigilant and testing regularly to make sure things don't overheat (the lowest temp on the yogurt maker is 94 degrees or something like that). Today, of course, I got distracted and my levain hit 90 degrees! How bad is that? Have I killed it? Will the taste of the bread be off?
Thanks again. And I have ordered your book! Through our local bookstore, so it will be awhile getting here, but not too long.
Kathy in Vermont

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By: Stephen Pudlock

Stephen Pudlock — Fri, 31 Jan 2025 11:30:03 +0000

In reply to Maurizio Leo.

Thank you very much…

… trying to recreate memories of my youth… the lady the recipe originated from would throw it together like falling off a log and make the best bread and pizza I’ve known…. cheers.

By: Maurizio Leo

Maurizio Leo — Fri, 31 Jan 2025 11:12:33 +0000

In reply to Stephen Pudlock. Hey Stephen it sounds like you're on the right track here. Temp of the water is super important because it's going to dictate fermentation during bulk and even later in proof. I always like to shoot for a final dough that's around 76-78F. I think this will help.

By: Maurizio Leo

Maurizio Leo — Fri, 31 Jan 2025 11:10:14 +0000

In reply to Rachel Roberts. Rachel check my reply to Martin, above.

By: Maurizio Leo

Maurizio Leo — Fri, 31 Jan 2025 11:10:03 +0000

In reply to Martin Brilli. Yeah, home fridges are super cold at around 39F typically. It's not really an option to adjust this temp, either, unless you want things in there to spoil 🙂 What you can do is let the dough sit out after shaping for 30m to 45m to get more "floor time," to ferment further. Then pop it into the fridge.