Dough Retarder Temperature

Cooler temperatures are achieved in a dough retarder see below.

Dough retarder temperature. Otherwise here s how to retard bread dough. Cover the bread dough with a clean towel and place it in the refrigerator. Your household refrigerator should be set at 41 degrees or colder. In addition some models are available with humidity control and temperature control.

Measure out the height from floor to where you want to insert the temperature probe. Commercial bakers typically use large temperature and humidity controlled proofers whereas home bakers employ a variety of methods to create a warm humid environment for dough rising. Such conditions are not intended to freeze the dough but slow down its fermentation rate so the dough can remain stable for either several hours or several days. In my post on building a dough retarder i mentioned my use of a dough proofer to keep my dough warm through bulk.

I ve been using a brød taylor proofer for several years now. First ensure the freezer unit is unplugged. Put on protective eyewear and using a drill with an extra long drill bit attached slowly drill through the back of the unit. Our retarder proofer has door mounted eye level digital controls to let you precisely set temperature and humidity for the proofing cycle as well as set the retarding temperature to meet the requirements of your product.

Some bakers like to wrap the dough in a towel. The temperature for retarding dough should range between 46 to 50 degrees depending on the number of hours you want to retard your dough. The proofer is powered inside my pantry and runs 24 7 where it holds my sourdough starter and a levain before a bake at a comfortable 76 78 f 24 25 c for optimal activity. Desired proofer temperatures can range from 20 to 45 c 70 to 115 f.

Retarding a dough is when you slow the rise of the dough by placing it a refrigerator at a temperature between 33 f and 40 f. Available in many different sizes and models with different capacities and temperature ranges. Let s talk about this wonderful little device. The ultimate dough retarder if you would like to shape your dough beforehand and then refrigerate it consider buying a dough retarder.

Proceed with the recipe as written including shaping the dough until you get to the second rise or proofing stage. Dough retarder cooler for slowing the fermentation process to achieve optimum flavor of the dough. The cooler temperature cause yeast to work more slowly resulting in a slower fermentation or rise. Dough retarding is defined as placing a partially fermented dough under refrigeration at temperatures in the range of 1 7 to 4 4 c 35 to 40 f and a relative humidity of 85.