DDT – Desired Dough temperature

Desired Dough Temperature (DDT): The Key to Sourdough Success

Achieving the Desired Dough Temperature (DDT) is one of the most crucial aspects of successful sourdough baking. While it might seem like a technical detail, getting your dough to the right temperature is fundamental to ensuring that your bread rises well, develops great flavour, and has the perfect texture. DDT is all about creating the ideal environment for the yeast and bacteria to thrive, leading to optimal fermentation.

Why Desired Dough Temperature Matters

The DDT is the temperature at which your dough should be after mixing. This is important because both the yeast and bacteria—responsible for fermentation—are very temperature sensitive. For sourdough, the sweet spot is typically between 24-28°C (75-82°F). At these temperatures, the yeast reproduces efficiently, ensuring a good rise, while the homofermentative bacteria produce lactic acid, which contributes to the bread’s flavour and structure.

When your dough is within this temperature range, you’re providing the best conditions for yeast activity and bacterial growth. If the dough is too cold, the yeast and bacteria will work too slowly, resulting in poor fermentation and a dense loaf. If the dough is too warm, fermentation can happen too quickly, leading to over-proofing, which can cause the dough to collapse and taste overly sour.

Water Temperature vs. Dough Temperature

A common mistake among bakers is to focus solely on the water temperature, forgetting that the final dough temperature is what really counts. It’s not enough to simply add warm water to cold flour and expect to hit your DDT. The temperature of all your ingredients—flour, water, and leaven—along with the ambient temperature of your kitchen, all contribute to the final dough temperature. There are lots of posts about calculating DDT like this one by baker Mathew James Duffy.

My Approach to Achieving DDT

So whilst bakers use a formula to calculate the perfect water temperature for DDT, I like to keep things a bit simpler at The Sourdough School. I store my flour at room temperature at The sourdough school and it is about 22C in here, which helps keep things consistent. When it’s time to mix, I typically use water at 30°C. With these conditions, I usually reach my DDT of 28°C. This straightforward approach works well for me and is easy to manage in a home baking environment.

The Role of Homofermentative Bacteria

Getting the dough temperature right isn’t just about the yeast. Homofermentative bacteria, which thrive at these optimal temperatures, are essential for producing lactic acid. This lactic acid gives sourdough its characteristic tang and also helps strengthen the dough by tightening the gluten network. A dough that’s too cool won’t foster these bacteria as effectively, leading to less flavour development. Conversely, too warm, and you might end up with an imbalance of bacteria, leading to overly sour bread and a compromised crumb structure.

Tips for Mastering DDT

1. Consistent Ingredient Temperature: Keeping your flour at room temperature helps maintain consistency. This simple step reduces the variables and makes it easier to control the final dough temperature.
2. Use Warm Water: Adjust your water temperature based on the conditions of your kitchen. If you find that 30°C water usually gets you to the DDT of 28°C, stick with that. If conditions change, adjust accordingly.
3. Observe and Adjust: Baking is both a science and an art. Be prepared to make small adjustments based on how your dough feels and responds. If it’s colder than usual in your kitchen, you might need slightly warmer water to reach your DDT.
4. Use a Thermometer: A simple kitchen thermometer is an invaluable tool. Use it to check the temperature of your ingredients and your dough to ensure you’re hitting the desired temperature.
5. Keep Notes: Documenting the temperature of your ingredients, the environment, and your dough can help you understand the nuances of your baking process. This practice will allow you to make informed adjustments in future bakes.

Last Thoughts

Achieving the Desired Dough Temperature is vital for the success of your sourdough bread. By creating the ideal conditions for yeast and bacteria, you set the stage for excellent fermentation, flavour, and texture. Whether you prefer a straightforward approach or enjoy the precision of a calculated formula, understanding and controlling your dough temperature will help you bake consistently great bread. Remember, it’s all about the dough temperature as a whole, not just the water temperature. Happy baking!