Welcome, Guest

Shop Amazon.com and support the WKC | WKC T-Shirts

Author Topic: FDT and relationship with Room Temp  (Read 508 times)

walterturner

  • Happy Cooker
  • Posts: 1
FDT and relationship with Room Temp
« on: January 10, 2021, 10:38:06 PM »
Hi everyone,
Quick question that popped into my head this morning whilst making some dough and couldn't find clarification.

So i use the pizza app to calculate my recipe and whilst i enter a RT of 18'c (which gives me a x amount of yeast), should i still up the water temp to reach a FDT of 24'c?
I 'm worried if i do so that i will risk blowing my dough because my dough is sitting at 24'c when the app thinks it will be 18'c.

Also, additional question regarding FDT, should i always aim to reach 24'c even when changing the proofing temperature, for example an overnight dough compared to same day dough or should i aim for a bit higher to compensate for the drop in temperature?

If anyone can clarify these points for me, I'd very much appreciate it, thanks.