In ancient times, bakers used traditional methods to prepare their bread, without the aid of modern tools to measure temperature. They had to rely on their experience and intuition to know when the dough was ready to be shaped and baked. In winter, the water used was intentionally lukewarm or even hot to achieve fermentation within acceptable timeframes for selling bread when the bakery opened. With water coming from the well at 3 degrees Celsius and an ambient temperature of 6 degrees Celsius, the water had to be heated, but not excessively so as not to kill the yeast. Over the centuries, bakers developed methods to assess the temperature of the ingredients and the fermentation process. Using the (TTF) to measure the temperature of the ingredients has become common practice, as it ensures optimal dough fermentation and consistent bread quality. 

 

Mr. Emile Dufour was a French baker who pioneered the use of basic temperature in baking. He was one of the first to use this method to assess the temperature of ingredients and the fermentation process, ensuring optimal yeast fermentation and consistent bread quality, summer and winter. He also introduced the use of a thermometer to measure base temperature, which increased the accuracy of temperature calculations. He further developed methods for adjusting the base temperature according to weather conditions and the types of yeast used. In a professional setting with a mechanical mixer, bread dough can rise 6 to 10 degrees Celsius in 20 minutes of kneading, or in 12 minutes if using a mixer and dough hook. 

 

This temperature increase during kneading depends on several factors: the duration of kneading, the mixer speed, the hydration level of the dough, and, of course, the mass of the dough (inertia). It is understood that the larger the quantity of dough, the more heat will be generated. The basic temperature method has therefore been adapted to account for the dough heating during kneading. For a final dough temperature of 24°C, the basic temperature (TTF) would be 72°C. We now know that kneading will raise the dough temperature by 5°C. 

 

In this calculation method, we subtract 5°C from the initial temperature without friction, resulting in a base temperature of 67°C.

 

First Example:

Bread dough temperature at the end of kneading: 24°C.

 

Basic temperature indicated in the recipe (TTF): 72°C.

Flour temperature: 16°C

Room temperature (bakery, kitchen): 18°C

Dough heating (friction): 5°C = 72-5=67

The water temperature for kneading will therefore be: 33°C. (72-16-18-5=33).

 

Second Example:

Dough temperature at the end of kneading: 24°C.

Basic temperature indicated in the recipe (TTF): 60°C

Faster kneading (mixer): 8 minutes on low speed, and 3 minutes on medium ++ speed.

 

Third Example:

Dough temperature at the end of kneading: 24°C.

Basic temperature indicated on the recipe (TTF): 54 °C

Intensive kneading with dough hook (For bread, croissant and brioche): 5/10 minutes on low speed, and 8/12 minutes on medium ++ speed.