FREE CALCULATORS › DOUGH TEMPERATURE (DDT)
Dough temperature calculator: the right water temperature (DDT)
The temperature of the water decides how warm your dough is after mixing - and how fast it ferments. Type in your desired dough temperature, the flour and room temperature and how you mix: you get the water temperature.
How it is calculated
water = DDT × 3 - flour - room - friction with a preferment: water = DDT × 4 - flour - room - preferment - friction own friction factor = dough after mixing × 3 (4) - flour - room - water used (- preferment)
The friction factor is the warming of the dough by the mixer, times the number of temperatures in the formula. The usual presets (in °F, as in most baking books): by hand 6, stand mixer 26, spiral mixer 22 - in °C 5/9 of it (3.3 / 14.4 / 12.2). Measure your own once: it depends on your mixer, its speed and the kneading time.
Example: DDT 24 °C, flour 20 °C, room 22 °C, stand mixer (14.4 °C): water = 24 × 3 - 20 - 22 - 14.4 = 15.6 °C.
On the scale it is done while you weigh
In the recipe mode of UP↑SCALE the water step of a recipe has the button 🌡 WATER TEMPERATURE (DDT), and the recipes weigh every ingredient step by step - in baker's percentage, with the true hydration of the dough, the costs per batch and the starter journal. For bakeries.
More for Bakeries & pastry shops · open the free app · does my scale work?
Dough temperature: questions and answers
What is the desired dough temperature (DDT)?
The temperature your dough should have right after mixing - usually 23-26 °C (74-78 °F) for bread. It decides how fast the dough ferments, so the same DDT every day gives the same dough every day.
How do I calculate the water temperature for bread dough?
Water = DDT × 3 - flour temperature - room temperature - friction factor. With a preferment multiply by 4 and also subtract its temperature. Example: 24 × 3 - 20 - 22 - 14.4 = 15.6 °C.
What is the friction factor?
The warming of the dough by mixing, times the number of temperatures in the formula. Typical values in °F: by hand 6, stand mixer 26, spiral mixer 22. Measure your own: dough temperature after mixing × 3 - flour - room - water.
What if the water would have to be below 0 °C?
Then replace part of the water with ice (it cools much more than cold water), chill the flour, or mix shorter. In summer this is common with fast mixers.
Does the formula work in Fahrenheit?
Yes, the formula is the same - only use all temperatures and the friction factor in °F. The friction factors of most baking books are given in °F.
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