Food & cooking
Desired dough water temperature
Apply the empirical temperature-factor worksheet with your mixer friction value.
A clear answer. Here’s how.
Uses water temperature = 3 × desired dough temperature − room − flour − friction, or four factors including preferment temperature. This empirical bakery method uses a measured mixer-specific friction factor; it is not a heat-capacity balance and can produce impractical water temperatures when assumptions are unsuitable. All values use Celsius consistently.
See a worked example
Worked example
A fixed demonstration, separate from the values you enter above.
- Desired final dough temperature (°C)
- 25
- Room temperature (°C)
- 22
- Flour temperature (°C)
- 21
- Measured mixer friction factor (°C degrees)
- 6
- Include preferment factor
- No — three factors
Example result
- Calculated water temperature (°C)
- 26
- Factors used
- 3
Empirical desired-dough-temperature factor method. Friction is your measured mixer factor in Celsius degrees. Result outside practical water temperatures means assumptions need adjustment; this is not a thermal heat-capacity model.