Desired Dough Temperature (Mixing Water)
The mixing-water temperature to hit a target finished dough temperature (DDT).
Example
You enter
- Desired dough temp DDT (°F) 75
- Flour temp (°F) 68
- Room temp (°F) 72
- Friction factor (F, ~24-30 spiral, 0-5 hand) 24
You get
- Water temp f 61
- Factor count 3
Checked against published worked examples from: King Arthur Baking.
Details, formula, and sources
ScopeSince fermentation speed tracks dough temperature. Water is the one factor the baker controls: water = DDT x N - (the other temperatures + friction). Straight dough has 3 factors: water = DDT x 3 - (flour + room + friction); add a preferment for 4: water = DDT x 4 - (flour + room + preferment + friction). The FRICTION FACTOR is the mixer's temperature rise, measured per mixer (~0-5 F hand, ~24-30 F spiral). For a 75 F DDT with 68 F flour, 72 F room, 24 F friction: water = 75 x 3 - 164 = 61 F. If the answer is below freezing, add part of the water as weighed ICE; if very hot, the friction factor is likely wrong. A working setpoint; the measured friction factor for the mixer/batch and the finished-dough reading govern.
Formula or tablefactor_count = preferment_temp_f > 0 ? 4 : 3; water_temp_f = desired_dough_temp_f x factor_count - (flour_temp_f + room_temp_f + friction_factor_f + (preferment used ? preferment_temp_f : 0)).
Source and editionDesired dough temperature (DDT) mixing-water calculation (Hamelman, Bread; Bread Bakers Guild of America / San Francisco Baking Institute), by name; the measured friction factor for the specific mixer and batch and the baker's finished-dough temperature reading govern.
Free accessThe DDT method is public baking practice; the desired dough temperature, flour and room temperatures, and the mixer's friction factor are the bakery's measured values.
What governsEstimate. AHJ and licensed professional govern.
API field namesdesired_dough_temp_f, flour_temp_f, room_temp_f, friction_factor_f, water_temp_f, factor_count
- DDT water calculation water = DDT x N - (other factors + friction); N = 3 (flour, room, friction) or 4 (adds a preferment)Hamelman / Bread Bakers Guild
- Friction factor the mixer's temperature rise, measured per mixer/batch: ~0-5 F hand, ~24-30 F spiral; below freezing, add weighed icebaking practice