Subtract the sum from
the base temperature of
54°C: 54°C − 40°C =
14°C. This means that
your milk should be
heated to 14°C.
If you wish, you can
now convert 14°C to
Fahrenheit, 57.2°F.
After mixing, the
optimum temperature of
the finished dough should
be 23–25°C/73°–77°F to
chris devlin
(Chris Devlin)
#1