Re: New Comprehensive Guide on Preferments for Pizza (and Baking in General)

Yuvalvv,

In your Guide about cooling flour instead of using ice:

“ Dough Temperature (Finished/Desired Dough Temperature)

PizzaBlab » The Encyclopizza » Final Dough Temperature (Finished/Desired Dough Temperature)

Using Pizzablab’s Final Dough Temperature Calculator to Determine the Required Water Temperature
If the calculator displays a water temperature below 0C/32F (which is only possible in the summer and when using a mixer that generates a significant amount of friction/heat during kneading), this means you need to add ice to the water. While there is a formula for calculating the amount of ice required to achieve a specific water temperature, I find it overly complex and unnecessary. Instead, if you frequently require water at temperatures below 0C/32F, it is best to use cold flour from the fridge – this will enable you to attain a water temperature higher than 0C/32F.”

A point well-taken.

Challenge:
The Flour is 90F …