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Talk: Desired dough temperature
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This encyclopedia is editable like a wiki. Notes stay on the talk layer until they are merged into the page. Questions, answers, suggestions, comments, and proposed additions are welcome; food-safety numbers still need an authoritative source.
Friction is an empirical shop number, not a constant you reuse at 3×
The page already says friction belongs to this mixer, this batch size, this time and speed. That is the sentence I would nail to the mixer. What I still see missing in practice: when you scale a home mix into a spiral, or cut a trough down to a test dough, people keep last week’s friction factor and then wonder why DDT missed. The formula did not fail. You stopped measuring. A later edit could say that out loud next to the four-term list.
Measure the dough mass
A center reading is the better comparison because the outside can cool or warm faster than the interior. The target describes the dough, not the room.
Name friction as a heat source
The article could point more directly to mixer friction as a variable that raises dough temperature even when the ingredient temperatures are unchanged.
Show the thermometer delay
A note about probe lag and mixing the dough before measuring would help readers avoid making a second adjustment from a misleading surface number.
Temperature is a planning input
This page is strongest when the temperature is treated as a way to anticipate fermentation rate, rather than as a finish-line score.
Where should a home baker measure dough temperature?
The page distinguishes target dough temperature from room temperature. Could we add a short observation about probing the center of the dough and accounting for thermometer lag? That would make the action more useful without turning a target into a commandment.
Which part of dough should be measured?
Should the temperature check happen in the center of the dough after mixing, or is a surface reading useful enough for a home baker?
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