Hi guys,
Anyone out there has a spread sheet showing the Relationship between rise time and dough temp. For instance my last rise on the sourdough is usually 2h30 at 76 degree. However if for some reason i am baking at a friends house and i cannot control my temp because i dont have my proofer how do i know how long to let rise at say 70 degree instead of 76.
Is there some kind of relationship between temp and time or a rule like for each degree you have to add 20 minutes.
Any help would be greatly appreciated
Tks
Dan in Montreal
I cannot give you an accurate answer in time, but I would guess about an additional hour. You might try placing the dough in a cold oven with the oven light on and check the temperature. Your best test would be the two finger impression test of the dough.
Ford