Interesting article on baking bread and temps from...

[RonB]

... Thermoworks. Perhaps more technical and OCD than most are willing to do, but still an interesting read:

https://blog.thermoworks.com/2018/03/homemade-bread-temperature-is-key/?utm_source=Nl-2018Mar24&utm_medium=email&utm_term=LeanDoughBreadPost&utm_campaign=Mar2018-Lean-Bread-Dough-cs

[DWCowles]

Yep, I read that article in my email this morning.

[scottranda]

Yeah, I read it too. Interesting.

[MattTheGR8]

Thanks for sharing, that is a good article. It now has me wondering about the friction factor of my mixer...

[RonB]

I wouldn't worry about it. Pro bakers have to meet schedules and plan to have different doughs ready to bake at specific times. We can just put dough in the oven when it's ready.

[MattTheGR8]

Frankly, I won't need to worry about it any time soon. I still need to master the basic skills before I worry about minor points like friction factors.