Re: Finding the right level of fermentation – temperature, time and yeast

Neto,

If the desired water temperature to achieve the desired finish dough temperature is what you are inquiring about, I think you might try the approach mentioned by Tom Lehmann in his post at Reply 41 at:

https://www.pizzamaking.com/forum/index.php?topic=20481.msg211894;topicseen#msg211894

What the above means is that you may have to do some experimenting with the numbers until you achieve the desired finished dough temperature.

You might also want to take a look at my post at Reply 43 at:

https://www.pizzamaking.com/forum/index.php?topic=20481.msg215949#msg215949

Peter