Why is it important to control the temperature of the dough and what is the significance of controlling the temperature of the dough? The main purpose is to maximize the flavor and texture, and to make it easier for our operators to operate.

Basically, we can control the temperature of the room, the temperature of the flour, the friction temperature of the mixing machine, and most importantly, the temperature of the water!

We can use this formula as a reference (for normal sweet dough)
(Ideal dough temperature x 3) – (Room temperature + Flour temperature + Friction temperature) = Water Temperature

Indoor temperature

Summer is basically every baker’s nightmare for indoor temperature. It is extremely easy to overheat the dough in summer, it will be 30 degrees if you don’t move, so how do we deal with it. Of course, the most effective way is to turn on the air conditioner, which can effectively regulate the ideal room temperature.

In addition, every baker who bakes in the summer deserves a room thermometer to keep an eye on the changes in room temperature and humidity. The humidity of the room temperature is also an important point, when we are making French breads, these breads will be placed in a room temperature environment (25 degrees Celsius) for most of the time when they are being made, if our ambient humidity is too low, it will lead to crusting on the surface of the dough and the fermentation will be too slow, so be sure to pay attention to it.

Control the temperature of materials

Many masters know that you should add ice to beat the dough in the summer, because ice water is the most direct and effective way to control the dough. It is important to note that some people like to pour a lot of ice into the flour, trying to make the ice melt slowly by the force of mixing.

This is very dangerous because a large amount of ice will not melt in a short period of time, and it will easily frostbite the adhering yeast, and too much ice will affect the water absorption of the dough, which will affect the mixing process.

When we use ice, basically 1:1 conversion, 100g of water = 100g of ice, and try to use ice residue soaking water, or put ice into the water to melt into ice water after use, or filter out the ice; extreme heat or use easy to melt smoothies.

But there are times when often just adding ice does not satisfy the role of controlling the temperature of the dough, the dough temperature is still very high, this time you can also reduce the temperature of other ingredients, such as powder, butter, eggs and other liquids, still we throw in the freezer or refrigerated can be.

Use a fine variable speed mixer

When mixing, heat is generated due to the friction between the molecules inside the dough and the friction between the dough and the mixing bowl. Commercially available mixers are usually 1-2 speed mixers, and the problem of friction heat is not serious at slow speeds, but at high speeds, high friction heat will be generated.

And the speed of each brand is not consistent, although they are all 2-speed fast running, but the speed is not enough will extend the mixing time, thus increasing the heat of friction.

Adjust the mixing speed flexibly according to the size of the mixer model, the weight of the dough type and the state of the dough nature to get the best dough temperature.

So when we make some dough which is easy to heat up, we use more slow speed and less fast speed.

Temperature control of dough cylinder

There is another trick! It is to use ice cubes on the wall of the mixing bowl to reduce the temperature of the bowl. In summer, this method is rarely used because it is too much trouble.
Vertical mixing cylinder, some manufacturers will have a large ice bag set equipped with purchase, if not, the easier way is to put a basin of ice water at the bottom of the cylinder to cool down.
Horizontal mixer, because the bottom is connected, we have no way to go to place ice, generally speaking we will use some ice cubes in advance before hitting the surface of the idle, can also achieve the cooling effect, but it is really less obvious. However, you can purchase a double decker temperature controlled mixing bowl.

Using process to control the dough temperature

I. Hydrolysis Method
The dough should be mixed with all the ingredients except yeast and butter, and then sealed and left to rest, or refrigerated for at least half an hour, during which time the dough will be hydrolyzed and gluten will be produced.
Refrigerated Medium Dough
Mix the dough (part of flour + part of water + part of yeast) into a block, seal and flatten it in the refrigerator overnight, and then continue mixing the next day according to the direct method.