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.