🌡️ How to Use a Digital Thermometer in Sourdough Baking

In sourdough baking, temperature plays a crucial role in fermentation and the final quality of your bread. Using a digital thermometer allows you to monitor and control temperatures at various stages, leading to more consistent and successful bakes.

Understanding Dough Temperature

The Desired Dough Temperature (DDT) is the target temperature of your dough after mixing, typically between 24°C to 26°C (75°F to 79°F) for sourdough. Maintaining this temperature range ensures optimal yeast and bacterial activity, leading to proper fermentation and flavor development.

Measuring Ingredient Temperatures

Before mixing, use your digital thermometer to measure the temperatures of:

Water: Water temperature is the easiest to adjust and has the most significant impact on dough temperature.
(Ensure your starter and flour is at room temperature for consistent fermentation)

Calculating Water Temperature

To achieve your DDT, you can calculate the required water temperature using the following formula:

Water Temp = (DDT × 3) – Flour Temp – Room Temp – Starter Temp

For example, if your DDT is 25°C, and the temperatures of your flour, room, and starter are 22°C, 23°C, and 24°C respectively:

Water Temp = (25 × 3) – 22 – 23 – 24 = 75 – 69 = 6°C

In this case, you would need to use 6°C water to achieve your desired dough temperature.

Adjusting Water Temperature

If your kitchen is warm: Use cooler water to prevent overproofing.

If your kitchen is cool: Use warmer water to encourage fermentation.

Always measure the water temperature with your digital thermometer to ensure accuracy.

Monitoring Dough Temperature

After mixing, insert the thermometer probe into the centre of the dough to check its temperature. If it's below your DDT, consider placing the dough in a warmer spot or using warmer water next time. If it's above, use cooler water in future mixes.

Checking if your Loaf is Done

To ensure your sourdough loaf is fully baked, insert the thermometer into the center of the loaf. A temperature of 96°C to 99°C (205°F to 210°F) indicates the bread is done. This method provides a more accurate assessment than relying solely on crust color or tapping the bottom of the loaf.

Conclusion

Using a digital thermometer in sourdough baking empowers you to control and adjust temperatures throughout the process, leading to consistent and high-quality bread. By monitoring ingredient temperatures, calculating the appropriate water temperature, and checking dough and loaf temperatures, you can master the art of sourdough baking.

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