Dough — Technique, Science, and Planning¶
Research synthesized from Ken Forkish Flour Water Salt Yeast (FWSY), Harold McGee On Food and Cooking (McGee), America's Test Kitchen The Science of Good Cooking (ATK), J. Kenji López-Alt The Food Lab (Kenji), and web sources. Line references: [FWSY L####], [McGee L####], [ATK L####], [Kenji L####].
Dough Types¶
Straight Dough¶
Single-stage mix — flour, water, salt, yeast in one go. No pre-ferment. Simplest schedule.
- Same-day: higher yeast (0.4% of flour), 5h bulk, mild flavor [FWSY L995]
- Overnight: very little yeast (0.08%), 12–14h bulk at room temp, more complexity [FWSY L1115]
- Trade-off: "rise faster than levain breads and also have a shorter window of time for being at the perfectly proofed stage — sometimes as short as 10 to 15 minutes" [FWSY L935]
Poolish (Pre-ferment, wet)¶
Equal-weight flour and water mixed 12–14h ahead with a pinch of yeast. Mature when tripled in volume with bubbles popping every few seconds. Keeps at peak ~2h at room temp (less in warm kitchens) [FWSY L1265]. Adds "palate-sparkling, almost buttery" flavor [FWSY L1241]. Final dough bulk: 2–3h.
Biga (Pre-ferment, stiff)¶
Stiffer than poolish (~50% hydration). Mature when tripled, pocked with bubbles, strong alcoholic smell [FWSY L1383]. Final dough bulk: 2.5–3h.
Both poolish and biga add "flavor, leavening, and keeping qualities." Timing is critical: underdeveloped = bland, dense; overdeveloped = alcohol masks wheat sweetness [FWSY L400].
Levain / Sourdough¶
Wild yeast + lactic acid bacteria maintained in a living culture. Two variants:
- Hybrid levain (levain + small commercial yeast): lighter texture, more volume, thinner crust [FWSY L1734]
- Pure levain (no commercial yeast): more rustic, bigger holes, chewier crust [FWSY L1734]
Slower fermentation lets bacteria produce acidity → complex flavor, tang, longer shelf life (5–6 days vs 2–3 for straight doughs) [FWSY L711, L971]. Sourdough bacteria also delay starch retrogradation, slowing staling [McGee L10914].
Enriched Dough (brioche, sticky buns, flatbread)¶
Eggs, butter, milk added. Fat lubricates gluten proteins, preventing tight bonding → softer, finer, smaller-holed crumb. Kenji's analogy: fat-coated proteins are "hippies covered in mud who can't clasp hands" [Kenji L2906–2910]. Typical: 50–60% hydration, 2 tsp instant yeast per 600g flour, two 2h rises.
Flour — Why Protein Matters¶
For Czech T-number classification, brand recommendations, and buying tips: see knowledge/flours.md.
Flour is ground wheat endosperm. Two proteins in the endosperm — glutenin (provides strength/elasticity) and gliadin (provides extensibility/stretch) — combine with water to form gluten, the stretchy network that traps gas and gives bread its structure [McGee L10451, FWSY L679].
More protein = more potential gluten = stronger dough. But stronger isn't always better:
| Protein % | Gluten character | Good for | Bad for |
|---|---|---|---|
| 6–8% | Very weak, tender | Cake, sušenky, linecké | Any bread |
| 9–10% | Weak, extensible | Palačinky, béchamel, koláče | Chewy bread, pizza |
| 10.5–11.5% | Medium | All-purpose: decent bread with good folding, pastry | High-hydration or long-ferment doughs that need structure |
| 12–13% | Strong | Bread, sourdough, pizza, baguettes | Tender pastries (too chewy) |
| 13–15%+ | Very strong (Manitoba) | Professional pizza Neapolitana, brioche, panettone | Most home baking (overkill) |
Forkish specifically recommends 11–12% protein all-purpose flour over bread flour for his recipes: "I don't recommend high-protein bread flour... All-purpose flour is ideal" [FWSY L1010]. His reasoning: lower protein tolerates long fermentation better, produces a more delicate crumb, and blooms nicely during baking [FWSY L645].
Grind matters too (hladká vs hrubá vs polohrubá)¶
Czech flour is classified not just by ash (T-number) but by grind size (hrubost), which has no direct equivalent in US/UK flour naming:
| Czech term | Grind | Texture when rubbed | What it does |
|---|---|---|---|
| Hladká (smooth) | Fine, like talcum powder | Silky, no grit | Absorbs water fast, forms gluten quickly. Default for bread, pastry, sauces. |
| Polohrubá (semi-coarse) | Medium granules | Slightly gritty | Absorbs water slower, gives structure without toughness. Koláče, buchty, bábovky. |
| Hrubá (coarse) | Coarse granules, like fine sand | Distinctly grainy | Absorbs water slowly, swells during cooking. Knedlíky, halušky, nudle. NOT for bread. |
| Krupice / krupička | Granular, like semolina | Very gritty | Rough Czech substitute for semolina. Halušky, kaše. |
Rule of thumb: if the recipe needs gluten development (bread, pizza, pasta), use hladká. If the recipe needs structure without chewiness (dumplings, noodles), use hrubá or polohrubá. Czech grandmothers are right about this — don't use hrubá for bread.
What is "00" flour?¶
Italian tipo 00 means finely milled with ash <0.55% — it says nothing about protein. There are soft 00 flours (for cake, ~8% protein) and strong 00 flours (for pizza, ~12–14% protein, high W-value). The "00" just means very fine grind [FWSY L2751]. Czech T512 "pekařská speciál" is the closest local equivalent for bread/pizza use.
Whole wheat and high-extraction¶
Whole wheat flour includes the bran (hard outer shell) and germ (fatty, enzymatic core) along with the endosperm. Problem: ground bran particles act "sort of like tiny razor blades, snipping through the developing gluten" [Kenji L1375]. This is why 100% whole wheat bread is dense.
Mitigation strategies: - Soak whole wheat flour 8–12h before mixing — softens bran, activates enzymes that convert starch to sugar [ATK L23312] - Blend with white flour: 20–40% whole wheat is the sweet spot for flavor + structure - High-extraction flour (T1050 "chlebová") retains some bran/germ but less than celozrnná — good compromise for Czech sourdough
Dough Applications — Which Dough for What¶
| Product | Dough type | Hydration | Flour (Czech) | Yeast / Leavening | Key technique | Notes |
|---|---|---|---|---|---|---|
| Chleba (Czech bread) | Straight or levain | 65–72% | T1050 + 20% T930 žitná | Kvásek (sourdough) or hybrid | Long bulk, no knead or stretch-and-fold | Classic: 80/20 wheat-rye blend |
| Rohlík | Straight, enriched | 55–60% | T530 or T650 hladká | Instant, 1–1.5% | Machine knead or slap-and-fold, tight shaping | Add milk powder + a little sugar for softness |
| Bageta (baguette) | Poolish or overnight straight | 68–72% | T512 or T650, protein ≥12% | Poolish + small instant | Autolyse, gentle folds, cold retard, score deep | Needs steam in oven (Dutch oven or tray of water) |
| Pizza | Straight, long cold ferment | 60–70% | T512 pekařská or high-protein T530 | Instant, 0.1–0.3% | 24–72h cold ferment, stretch by hand (no rolling pin) | Forkish: 70% hydration, 24h cold proof [FWSY L2792] |
| Focaccia | Straight, high-hydration | 80–85% | T530 hladká, protein ≥11% | Instant, 0.4% | Lots of olive oil, dimple with fingers, no shaping | Pours into oiled pan; essentially a wet bread |
| Langoš | Straight, enriched | 60–65% | T530 hladká | Instant, ~1.5% | Quick mix, 1h rise, stretch thin, deep fry | Add mashed potato to dough for softness (optional) |
| Trdelník | Enriched, sweet | 55–60% | T530 hladká, low protein fine | Instant, ~1.5% | Wrap around cylinder, roll in sugar + walnut | Rich dough: egg yolks, butter, milk, sugar. Needs to be pliable, not elastic. |
| Knedlíky (bread dumplings) | Straight, no-knead | 55–60% | Hrubá T450 (not hladká!) | Instant, ~1% | Mix gently, don't develop gluten, shape into log | Overworking = rubbery. Stale bread cubes mixed in. |
| Koláče / buchty | Enriched, sweet | 55–60% | T530 hladká or polohrubá T550 | Fresh droždí or instant, ~1.5% | Knead until smooth, two rises, fill and shape | Classic enriched: eggs, butter, sugar, milk |
| Vánočka (braided Christmas bread) | Enriched, sweet, rich | 50–55% | T530 hladká, lower protein | Instant or fresh, ~1.5% | Long knead for windowpane, braid 4+2+1 | Very rich: eggs, butter, rum, lemon zest, raisins |
| Ciabatta | Straight or biga, very wet | 80–85% | T530 or T650, protein ≥11% | Biga + small instant | Minimal handling, pour-and-cut shaping | Irregular big holes are the goal |
| Brioche | Enriched, very rich | 50–55% | T530 hladká | Instant, ~1% | Cold butter beaten in after gluten develops | 50%+ butter to flour ratio; chill dough before shaping |
| Palačinky (crepes) | Batter (no gluten dev.) | ~150%+ | T530 hladká, any protein | None | Whisk smooth, rest 30 min, thin pour | Not really a dough — liquid batter |
Notes: - Hydration percentages are baker's % (water weight / flour weight × 100) — see Baker's Math below - "Instant, 1%" means 1% of flour weight = 10g per 1000g flour - For Czech products (rohlík, koláče, vánočka), fresh droždí (čerstvé droždí, 42g cube) is traditional. Convert: 42g fresh ≈ 14g instant.
Kneading Methods¶
Forkish: Stretch-and-Fold in the Tub¶
Forkish rejects traditional kneading entirely:
"Most home bakers think of kneading dough as a physical act... We don't do that here. Once the final dough is mixed, treat it gently." [FWSY L458]
Technique: - Mix by hand in the dough tub (~5 min), using the pincer method (fingers cut through dough like mechanical mixer blades) to integrate salt and yeast [FWSY L864] - Then 3–4 stretch-and-fold sets during the first 1–2h of bulk fermentation - Each fold: slide hand under, stretch a quarter of the dough upward until resistance, fold over top; repeat 4 sides [FWSY L1016] - "Extend the sections only until you feel resistance, and never to the point of tearing" [FWSY L460] - First fold ~10 min after mixing; subsequent folds when dough has spread in the tub [FWSY L1020]
Why it works: high-hydration dough "gets very little gluten development during hand mixing, so it needs folds during fermentation to give the gluten network enough structure" [FWSY L437]. Folding also degasses partially and redistributes yeast.
Forkish does not use slap-and-fold.
Slap-and-Fold — Bertinet / French fold (your preferred method)¶
Traditional French boulangerie technique, popularized in English by Richard Bertinet in his 2005 book Dough (with DVD). He calls the action "working" the dough, not kneading. Typical hydration: ~70% — higher than conventional 60–65% [signorbiscotti.wordpress.com].
Step-by-step choreography: 1. Dump shaggy dough onto a bare, unfloured surface — no bench flour, ever. Use a scraper to manage sticking. 2. Slide fingertips of both hands under the far edge of the dough, thumbs resting on top. 3. Lift the dough up and swing it toward you, then slap the far edge firmly down onto the surface so the near edge stretches up and forward. 4. Immediately fold the stretched near portion over the top of the dough — air is trapped inside. 5. Rotate 90°. Repeat. 6. Work rhythmically. Initially the dough sticks aggressively; resist adding flour. After 3–4 min it starts releasing cleanly. 7. Continue for 8–10 minutes total.
Readiness cue — windowpane test: pinch a walnut-sized piece, stretch it slowly between thumbs and fingers. If it goes thin enough to be translucent without tearing, gluten is fully developed.
Why it's good for wet doughs: combines mechanical stretching (aligns glutenin superchains into network [McGee L10451]) with aeration — "pockets of air are trapped and squeezed into smaller, more numerous pockets; the more pockets, the finer the final texture" [McGee L10766]. Unlike pushing-kneading, slapping doesn't demand a firm surface grip and handles 65–75% hydration easily.
Limitation: the web sources are thin on Bertinet's exact wording and timings. His book Dough is the authoritative source — if you own it, add direct quotes here.
ATK: Stand Mixer + Autolyse¶
Practical default for consistent results. Autolyse (flour + water only, 20 min rest before adding yeast + salt) activates proteases that pre-cut tangled gluten chains → reduces kneading from 15+ min to ~10 min AND improves flavor and color [ATK L22856, L22832].
Add salt after autolyse — ATK tested both; salt slows hydration during the rest [ATK L22950].
Overknead risk in stand mixer: friction generates heat and bleaches dough via oxidation → "grayish white color and expired flavors" [ATK L22828]. Visual cue for done: smooth, almost shiny, pulls cleanly from bowl sides.
No-Knead¶
McGee provides the theoretical basis: gluten develops not just from mechanical work but from gas-expansion stretching during fermentation and "the oxidizing effect of yeast by-products that continue linking glutenin molecules end-to-end" [McGee L10768]. Long rests substitute for kneading. Trade-off: coarser, more irregular crumb (fewer, larger air pockets) — "its own appeal" per McGee.
ATK Almost No-Knead: 70% hydration, ¼ tsp yeast, 8–18h cold rest, plus literally 10–15 slaps to fix deflation issues in the original Lahey method [ATK L22774].
Yeast: Types, Conversions, Amounts¶
Three Forms¶
| Form | Moisture | Activation | Shelf life | Notes |
|---|---|---|---|---|
| Fresh (cake, droždí) | High (~70%) | None — add direct | 1–2 weeks refrigerated | Most active; Czech red-block Vitana or bakery yeast. Cold soak releases glutathione which damages gluten [McGee L10659] |
| Active dry | Dried granules with dead-cell coating | Bloom 5 min in 40–43 °C water | Months at room temp | Requires activation step [McGee L10659] |
| Instant (rapid-rise) | Dried, porous rods | None — add dry to flour | Months at room temp | Default for all Forkish/ATK/Kenji recipes; more vigorous CO₂ than active dry [McGee L10660] |
How to Tell Them Apart¶
If you have an unlabeled packet, look at the physical form:
| Active Dry | Instant | |
|---|---|---|
| Shape | Round granules, like coarse sand | Thin rods/worms, like tiny vermicelli |
| Color | Tan/beige, slightly dusty | Lighter, more uniform |
| Feel | Distinct individual grains | Finer, almost powdery clumps |
| Dissolves in cold water? | No — sits on surface, needs warm water | Yes — absorbs water rapidly (porous structure) |
| Packet size (Czech market) | Usually 7g sachets | Usually 7g or 11g sachets |
The bloom test: sprinkle a pinch into 40 °C water with a pinch of sugar. Active dry takes 5–10 min to foam. Instant foams within 2–3 min. If nothing happens in 15 min, the yeast is dead — throw it out.
Czech Market Yeast Guide¶
| Product | Type | Where to buy | Notes |
|---|---|---|---|
| Čerstvé droždí (fresh, 42g cube) | Fresh/cake | Refrigerated section, all supermarkets | Traditional Czech choice. Most common brand: blue-wrapped cube. Use within 1–2 weeks. Crumble into flour or dissolve in warm milk. |
| Dr. Oetker Sušené droždí (7g sachet) | Instant | Baking aisle, all supermarkets | Most common dry yeast in CZ. Label says "sušené" (dried) — it's instant despite the generic name. Add directly to flour. |
| Dr. Oetker Droždí do těsta | Instant | Baking aisle | Same as above, different packaging. |
| Fermipan Red (500g brick) | Instant | Specialty/online (upecsichleba.cz, rohlik.cz) | Professional grade. Best value for frequent bakers. Store in freezer after opening — lasts 6+ months. |
| SAF Instant (gold or red) | Instant | Online only in CZ | Red = standard. Gold = osmotolerant (for sweet/rich doughs with >10% sugar — sugar inhibits regular yeast). |
Practical note: Active dry yeast is uncommon in Czech retail — almost all sachets labeled "droždí" in Czech supermarkets are instant. If a recipe says "active dry" and you have Czech supermarket sachets, use them directly without blooming (they're instant). Use 25% less than the active dry amount called for [ATK L22724].
Fresh-to-dry conversion for Czech recipes: Czech recipes often call for "1/2 kostky droždí" (half a cube = 21g fresh). Convert: 21g fresh ÷ 3 = 7g instant = one standard sachet [FWSY L706].
Conversion ratios¶
| From | To | Factor |
|---|---|---|
| Fresh | Instant | ÷ 3 [FWSY L706] |
| Fresh | Active dry | ÷ 2 approx [McGee L10726] |
| Active dry | Instant | × 0.8 (use 25% less) [ATK L22724] |
| Instant | Active dry | × 1.25 (use 25% more) [ATK L22724] |
Amount by schedule (instant yeast, per 1000g flour)¶
| Schedule | % of flour | Grams |
|---|---|---|
| Same-day straight, 5h bulk | 0.40% | 4 g [FWSY L1009] |
| Overnight straight, 12–14h bulk | 0.08% | 0.8 g [FWSY L1125] |
| Poolish, 2–3h final bulk | 0.34% total | ~3.4 g [FWSY L1257] |
| Hybrid levain | 0.20% | 2 g [FWSY L1851] |
| ATK standard bread | ~0.5–0.6% | 1.5–2 tsp per 600g flour [ATK L22900] |
| ATK no-knead (8–18h cold) | ~0.04% | ¼ tsp per 600g flour [ATK L22749] |
The principle: yeast has "a slightly bitter, funky flavor of its own." More yeast = faster rise but harsher taste. Flavor comes from yeast by-products during slow digestion — the longer and slower, the more aromatic chemicals develop [Kenji L2914].
Temperature sensitivity¶
- Optimum CO₂ production: ~35 °C / 95 °F [McGee L10650] — but produces more off-flavors at this temp [McGee L10778]
- Practical fermentation temp: ~27 °C / 80 °F for relatively quick 2h rise [McGee L10778]
- Above 50 °C / 120 °F: fermentation slows [ATK L22725]
- Above 60 °C / 140 °F: all cells die [ATK L22725]
- Forkish target dough temperature at end of mix: 25–26 °C (77–78 °F) [FWSY L1018, L1080, L1130] — controls fermentation predictably regardless of season
Fermentation Science¶
What happens during a rise¶
CO₂ from yeast inflates air pockets trapped during mixing/kneading. This gentle inflation continues to develop gluten — the stretching orients protein chains and yeast by-products oxidize glutenin end-to-end bonds [McGee L10776]. This is why minimal-knead doughs still develop structure given enough time.
Heat is generated during fermentation; the dough also softens as gluten structure relaxes.
Flavor: long vs short, warm vs cold¶
Short warm ferment (2h at 27 °C): fast but produces yeasy/sulfur notes [McGee L10778]. Minimal bacterial activity → less acidity, less complexity.
Long cold ferment (overnight in fridge): "Cool temperatures slow microbes; yeasts take 10× longer in the refrigerator than at room temp" [McGee L10791]. Benefits: - More time for bacteria to produce organic acids, esters, enzymatic starch breakdown → richer, more nuanced flavor [McGee L10793] - Cold dough is stiffer → easier to handle and score - Gas redistributes from small bubbles → larger, more irregular crumb [McGee L10793]
Lactic vs acetic balance in sourdough: 78–32 °C / 26–90 °F range favors lactic acid (mild, yogurty tang); 13–18 °C / 55–65 °F range favors acetic acid (sharp vinegary tang) [FWSY L1648]. Control flavor profile by controlling temperature, not just time.
How many rises?¶
Standard is two — bulk (after mix) + final proof (after shaping). Forkish uses this for all his formulas. Some enriched ATK recipes use only one longer rise if the dough is stiff. Sourdough can run three if split in stages.
Bulk done when: roughly 2.5–3× volume (Forkish) or doubled (McGee/ATK). Surface shows dome and bubbles. Poke test: dent stays = overproofed; springs back slowly = ready; springs back instantly = not yet.
Final proof done (after shaping, finger-dent test): press a floured finger ~1 cm into shaped dough: - Bounces back immediately → underproofed, wait longer - Springs back slowly, partially → ready to bake - Stays dented, no spring → overproofed; bake immediately anyway [FWSY L1032, McGee L10780, ATK L22766]
Overproofing¶
Gluten stretched past its elasticity cannot stretch further in the oven → no oven spring, dense crumb, possible collapse. McGee: dough "will retain the impression and won't spring back" [L10780]. If overproofed at the shaped stage: bake immediately at target temp, don't fold and reshape (gluten is exhausted). The loaf won't be ruined but will be denser.
Planning Ahead — Workflow Templates¶
All from Forkish unless noted.
Same-day straight dough (5h, mild flavor) [FWSY L1007]¶
09:30 autolyse start
10:00 finish mix, add yeast + salt
10:10 fold 1
~11:00 fold 2 (when dough spreads in tub)
15:00 shape (dough tripled)
16:15 bake
17:00 bread out of oven
Overnight straight dough (12–14h, more complex) [FWSY L1123]¶
Day 1 19:00 mix
Day 2 08:00 shape
09:15 bake → straight from fridge if retarded
10:00 bread out
Poolish schedule [FWSY L1255]¶
Day 1 18:00 mix poolish
Day 2 08:00 mix final dough (poolish tripled and bubbly)
11:00 shape
12:00 bake
Hybrid levain + overnight cold retard [FWSY L1849]¶
Day 1 08:00 feed levain
15:00 mix final dough
20:00 shape, refrigerate overnight
Day 2 08:00–10:00 bake straight from fridge (no need to warm up)
Work-week hack [FWSY L1161]¶
Day 1 (evening) mix dough
Day 2 (morning, pre-work) shape, refrigerate
Day 2 (evening, ~18:00) remove from fridge, preheat Dutch oven
bake → bread by 19:30
ATK same-day with autolyse (faster, enriched or lean) [ATK L22943]¶
00:00 mix flour + water (autolyse 20 min)
00:20 add yeast + salt, mix/knead ~10 min
00:30 bulk rise 30 min–2h depending on recipe
fold/turn once during bulk
Shape → proof ~30–60 min → bake
Baker's Math¶
Baker's Percentages¶
All ingredients are expressed as a percentage of total flour weight, which is always 100%. This is how professional bakers scale recipes and how hydration is defined [FWSY L544–557].
Formula: ingredient % = (ingredient weight / total flour weight) × 100
Example: 1000g flour, 700g water, 20g salt, 3g instant yeast = 100% flour, 70% hydration, 2% salt, 0.3% yeast.
When using multiple flours (e.g., 800g white + 200g whole wheat), the total flour is still 1000g = 100%. Each sub-flour is a percentage of the total (80% white, 20% whole wheat). Water, salt, yeast are all percentages of the combined 1000g.
Hydration Calculation¶
Basic: hydration % = (water weight / flour weight) × 100
With pre-ferments (poolish, biga, levain): count the flour AND water inside the pre-ferment as part of the totals.
Example: poolish has 200g flour + 200g water. Final mix adds 800g flour + 500g water. - Total flour: 200 + 800 = 1000g - Total water: 200 + 500 = 700g - Hydration: 700 / 1000 = 70%
Enriched doughs — what counts as "water"?
| Ingredient | Water content | Count toward hydration? |
|---|---|---|
| Water | 100% | Yes, fully |
| Milk | ~87% | Yes — count 87% of milk weight as water |
| Eggs (whole) | ~75% | Partially — count ~75% as water |
| Egg yolks | ~50% | Partially — count ~50% as water |
| Butter | ~15–18% | Mostly no — butter is mostly fat, minimal water contribution |
| Oil | 0% | No — but it lubricates gluten like water does |
Practical shortcut for enriched doughs: most Czech recipes (koláče, vánočka) don't need precise hydration math. The dough should "feel right" — soft and slightly tacky but not sticky. Add flour or milk in small amounts to adjust.
Desired Dough Temperature (DDT)¶
Temperature controls fermentation speed more than any other variable. Forkish targets 25–26 °C (77–78 °F) at end of mix for all his doughs [FWSY L820, L1018].
Why it matters: at 21 °C, fermentation crawls. At 30 °C, it races and produces off-flavors. A 5 °C difference can shift your schedule by hours.
The professional formula (3-factor)¶
Used in bakeries with mechanical mixers:
Water temp = (DDT × 3) - Room temp - Flour temp - Friction factor
- DDT = desired dough temperature (typically 25–26 °C)
- Room temp = ambient kitchen temperature
- Flour temp = temperature of flour (usually ≈ room temp unless stored in a cold pantry)
- Friction factor = heat added by mechanical mixing (0 for hand mixing, 5–15 °C for stand mixer depending on speed and duration)
Example: DDT = 26 °C, kitchen = 22 °C, flour = 22 °C, friction (hand mix) = 0 °C Water temp = (26 × 3) - 22 - 22 - 0 = 78 - 44 = 34 °C (93 °F)
The Forkish method (simpler, empirical)¶
Forkish doesn't use the formula explicitly. Instead [FWSY L820–824]:
| Kitchen temp | Water temp | Result |
|---|---|---|
| ~21 °C (70 °F) winter | 35 °C (95 °F) | Final dough ~26 °C |
| ~24 °C (75 °F) summer | 32 °C (90 °F) | Final dough ~26 °C |
| ~27 °C (80 °F) hot day | 29 °C (85 °F) | Final dough ~26 °C |
Never exceed 43 °C (110 °F) water — kills yeast [FWSY L822, ATK L22725].
With pre-ferments (poolish/biga at room temp): final mix temperature typically reaches only 23–24 °C because the pre-ferment is cool. This is fine — the pre-ferment has already done most of the flavor work [FWSY L824].
Practical tip: buy a probe thermometer (Thermapen). Measure water before mixing and dough after mixing. Log both. Adjust water temp next time. After 3–4 bakes you'll know your kitchen's pattern by season.
Quick-Reference Numbers¶
| Parameter | Value | Source |
|---|---|---|
| Salt % of flour | 1.8–2% | McGee L10723, Forkish throughout |
| Target dough temp after mix | 25–26 °C (77–78 °F) | FWSY L1018 |
| Dutch oven preheat | 245 °C (475 °F), 45+ min | FWSY L940 |
| Bake covered | 30 min | FWSY L949 |
| Bake uncovered | 15–25 min until dark brown | FWSY L959 |
| Cool before slicing | ≥20 min | FWSY L961 |
Hydration by application¶
| Application | Hydration |
|---|---|
| Enriched (brioche, sticky buns) | 50–60% |
| Sandwich loaf | 60–65% |
| Country bread, everyday loaf | 70% |
| Forkish white/country bread | 72–78% |
| High-hydration (ciabatta, focaccia) | 80–85% |
| Pizza bianca (ATK) | 90% |
Sources¶
Books (processed, line-referenced): - Flour Water Salt Yeast — Ken Forkish (FWSY): dough types, yeast amounts, schedules, folding, Dutch oven - On Food and Cooking — Harold McGee (McGee): gluten chemistry, yeast biology, staling, cold ferment science - The Science of Good Cooking — ATK (ATK): autolyse, kneading tests, hydration experiments, yeast substitution ratios - The Food Lab — J. Kenji López-Alt (Kenji): enriched dough science, yeast flavor philosophy, water minerality
Web (slap-and-fold, Bertinet): - Andy's Bread — Kneading techniques - The Daily Meal — Slap and fold technique - Signor Biscotti — Don't knead, work the dough
To add: Direct quotes from Bertinet's Dough (2005) if you own the book.