extra_medium
Well-Known Member
What is the real benefit of a dough in temp? Can i start out with cold to warm (80 to 90f) and use a HERMS to bring it up to 154 or whatever is called for?
The real benefit to a dough in rest (90-110F) is to completely saturate all the grains and distribute the enzymes and dissolve much of the starches as possible before bringing up to another rest.
I use a 104->122->148-155 schedule. I get a consistent 80% with 93+%conversion efficiency.
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