- Write down the temperatures of the air, the water (using water at between 65 and 75 F) and the flour prior to mixing a straight dough (that is, without preferments. If using a preferment such as a poolish, you’ll need to record its temperature as well)
- Mix dough as usual
- Take the dough temperature
- If the dough temperature is for instance 76F, then multiply 76 by 3 (since we already know the temperatures of three of the elements to take into consideration), in this case: 228 (if using a preferment, multiply by 76 x 4)
- Then substract the air, flour and water temperatures (as well as the preferment temperature if using)
- What’s left is the temperature increase resulting from the friction, in other words the value of the friction factor for your mixer.
It is good to remember that:
- The more dough there is in the bowl of the mixer, the lower the friction factor
- Wetter doughs (for instance ciabatta dough) generate less friction than dry doughs (such as challah dough), so for ciabatta up the water temperature by 5 F (do the opposite for challah).