Part 5/8:
The Importance of Temperature in Dough Handling
Temperature management is fundamental in sourdough baking. Matthew notes that typical home fridges range between 3 to 4 degrees Celsius, while he prefers slightly higher temperatures when working in a more controlled baking environment. He shares practical insights on refrigeration, such as using a lower inoculation and stretching fermentation times to enhance sourness.
The intuition both bakers have for handling dough at specific temperatures can lead to significant improvements in the final product. They stress the importance of understanding the unique chemical reactions that take place during different temperatures to excel in producing sourdough bread.