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You are here: Home / BreadCrumbs / Friction factor and autolyse

Friction factor and autolyse

  • My question: How do you calculate the value to give to the friction factor when you are planning to do an autolyse?For instance here on my mixer I use a friction factor of 22 for the amount of dough I usually make (2 lbs). If I do an autolyse, since the temperature in my house is on the cool side (between 62 and 64 during the cold months), I know the dough is going to cool as it waits for the autolyse to be over. Is there a rule of thumb to apply to the calculation?
  • Jeff’s reply: I don’t know any firm rule of thumb about the friction factor for autolyse—of course the coolness or warmness of the environment will have a greater or lesser impact. That said, it’s something we have to work out for our own environment, and likely the friction factor will change with the seasons consequently. I generally go between 12 and 15˚F

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November 2, 2007 · Filed Under: BreadCrumbs · Leave a Comment

« How to calculate the friction factor for your mixer
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My name is MC: formerly a translator,  now a serious home baker and a blogger. If you like real bread and love to meet other bakers, you are in the right place. Come on in...

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