Add dough temperature to the equation in section "11.4.2 OVERFERMENTED"

hendricius / the-sourdough-framework

Open source book dedicated to helping you to make the best possible sourdough bread at home.

https://breadco.de/book

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Add dough temperature to the equation in section "11.4.2 OVERFERMENTED" #248

Closed nikolanedic closed 8 months ago

nikolanedic commented 9 months ago

I know you've written about dough temperature in other places, but it may be misleading if someone stumbles upon this section on its own. If you have high protein flour dough that's 27C and you let it double in size during bulk ferment and then retard it for 15h, chances are it will overproof as it will take longer to cool completely in the fridge. However I don't have any proof for this, it's just a theoretical suggestion :D

hendricius commented 8 months ago

Great point. I opened up a PR addressing this. I hope it is clearer now.