Desired dough temp (DDT)

Desired Dough Temperature (DDT) is the target internal temperature you want your dough to be immediately after mixing. Hitting this temperature helps control fermentation and consistency in your dough from batch to batch. Too warm? The dough rises too fast. Too cold? Too slow.

Why It Matters

Yeast is sensitive. Dough that’s too warm will ferment too fast and throw off flavor and texture. Too cold and your dough will be tight and sluggish. Hitting your DDT helps you:

• Control fermentation

• Improve dough consistency

• Plan your schedule

Basic Rule of Thumb

Most doughs aim for a DDT between 75°F and 80°F, though it varies by style and recipe.

How to Calculate It

You want to control the water temperature, since it’s the easiest ingredient to adjust.

Here's the 4-factor formula:

Water Temp = (DDT x 3) – (Flour Temp + Room Temp + Friction Factor)

Definitions:

• DDT = Desired Dough Temperature (e.g., 78°F)

• Flour Temp = Take with a probe thermometer

• Room Temp = Air temp where you're mixing

• Friction Factor = Heat from the mixer (usually 22–30°F for a stand mixer or spiral mixer)

Example:

You want a DDT of 78°F

• Room temp = 74°F

• Flour temp = 72°F

• Friction factor = 25°F (you can tweak this over time)

Water Temp = (78 x 3) – (72 + 74 + 25)
Water Temp = 234 – 171 = 63°F

You’d use 63°F water for this batch.

What Is Friction Factor?

Friction factor is an estimate of how much heat is added to your dough from the mechanical action of mixing.

When your mixer runs, it creates friction—and friction = heat. That heat warms up your dough, which affects your final dough temperature. Since you can’t “cool” the flour or room easily, you adjust your water temperature to compensate.

Examples:

Hand Mixer - 0-5F

Spiral - 20-25F

Stand/Kitchen Aid- 22-28F