Determining the friction factor in baking: calling all bread geeks!


Determining the friction factor in baking via @kingathurflour

In our earlier blog post on Desired Dough Temperature, we introduced a formula that professional bread bakers use to achieve consistently great results. We learned that aiming for a desired dough temperature (DDT) in the 75-78°F range will lead to the best flavor and rise in wheat-based yeast breads. The DDT formula takes into account […]

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