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Vertex
Lesson
One durable vertex in the hypergraph: its properties, and every edge incident to it.
- Kind
- Lesson
- Id
- lesn-8ea7bd66c296525…
- Props
- 16
- Edges
- 0
Properties
| Key | Value |
|---|---|
body | Fermentation speed follows dough temperature more than any other thing you control. Aim for a dough that is 78°F (25 to 26°C) when you finish mixing.
You can't change the temperature of your flour or your kitchen, but you can change the water. For a dough mixed by hand:
water temperature = (target × 4) − flour − room − levain
On a 68°F day with flour at 68°F and levain at 72°F: (78 × 4) − 68 − 68 − 72 = 104°F water. In an 82°F summer kitchen, with flour at 82°F and levain at 78°F, the sum gives 70°F: cool water from the tap.
Take the dough's temperature after mixing and write it down. If you're a couple of degrees off, nudge the water next time. This single habit fixes more loaves than any shaping trick. |
content_kind | text |
content_ref | null |
course_id | course-a2f621eb91c66d28b19b044d2a35bdfb |
created_ts_ms | 1791172838891 |
duration_seconds | 540 |
id | lesn-8ea7bd66c2965250d6b465a6af608fd5 |
max_attempts | null |
module_id | cmod-ed0b7e2960c227862a2f2e1562db30d1 |
order_index | 2 |
pass_percent | null |
release_after_days | null |
release_at_ms | null |
requires | [] |
title | Water temperature is your thermostat |
updated_ts_ms | 1791190341413 |
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