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16d • Bread Banter 💬 🥖
Word of the Day is...TEMPÉRATURE DE BASE
In the realm of artisanal French baking, température de base—literally translating to "base temperature"—is a fundamental mathematical concept used to ensure consistency in the fermentation of your sourdough.
Pronounced tahm-pay-rah-tyoor duh bahz, this figure represents the sum of three critical variables: the ambient air temperature, the temperature of the flour, and the temperature of the water.
Example Calculation: If you want a Desired Dough Temperature (DDT) of 78°F, here is how you do the math:
- Start with 240 (This is 78 (DDT) x 3 plus a small buffer).
- Subtract Room Temp: Let’s say it’s 70°F. (240 - 70 = 170)
- Subtract Flour Temp: Likely also 70°F. (170 - 70 = 100)
- Subtract Friction: 2°F for hand mixing. (100 - 2 = 98)
Your Result: You should use 98°F water to ensure your dough starts its life at the perfect 78°F. This formula lets you focus on the variable you are most able to control: water temperature.
Give this a try the next time the weather is warmer or cooler than is ideal for your dough. And if you are using a mixer, try subtracting 5 or 6 degrees for the friction factor.
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Word of the Day is...TEMPÉRATURE DE BASE
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