Hi all,
I'm not sure how many use the DDT (desired dough temperature) formula to get the dough to the right temp at the beginning, but I spent the last two months making a new one that I think is a lot more reliable and doesn't require a "friction factor".
It's now available here:
And I did a big writeup about the history of the DDT formula and how I made the new one here.
If you try it, I'd love to hear how it works for you.
Cheers!
Thanks. I intend to try this out on my next bake. I put the figures in your web form from my last bake and it showed a result of 30C water. The traditional DDT formula I've used for years on the same bake results in a water temp of 38C and was accurate to within 1C. So it will be interesting. I like that your formula takes into account the mass of the flour, water and levain. keep you posted.
Wow, that's a big difference. If you don't mind, on your last bake what were the temps and what FF do you use?
I used to mix with a Thermomix on "interval" for bread, but I found it was way too aggressive on the dough. I had to use a FF of 14C for 2:30 minutes mixing! I have been mixing and kneading by hand over the last couple of years and I get better dough rise and development. The FF for my hand mixing is nil. There is my calculation from my last bake a couple of days ago.
Fantastic! The Engineer in me always felt uncomfortable neglecting the Mass of Flour/Water in the DDT calculations. Close but not accurate IMO. Your efforts make perfect sense. Thanks. Hope the website stays up for a long time.
I love this and I salute the amazing amount of work you put into this. A contribution to the art for sure.
I'm going to try it next loaf.
I think something must be missing for Tau to be different for positive and negative temps but I don't know what.
Hi John,
I was reading your three part explanation of the Smart DDT calculator and was very intrigued by it. I have just purchased a new spiral mixer for which I have not yet determined the friction factor (FF). Rather than moving forward with it using the traditional DDT formula (and a temporary assumed FF of 16°F), I was wondering whether your DDT calculator would be a better, more accurate option. But then again, I am thinking that perhaps you developed SmartDDT using a conventional planetary stand mixer, like a Kenwood or a KitchenAid.
Let me know your thoughts as to whether in your opinion the traditional formula or SmartDDT would be a better choice in my case. I would be working with 1230g of flour and 736g of water for a 2kg dough of 60% hydration, shooting for a dough temperature of 78°F.
Thanks!
Tony