Every dough hits the temperature the recipe asks for.
A cold dough reaches the oven late. A warm one overproofs. Enter the temperatures in your bakery and you get the exact water temperature, plus how much ice you need on hot days.
What you measure
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Your mixer
Uses a preferment or sourdough?
Where the degrees come from
Result
Use water at
–
Ice to cool the water
Calibrate your mixer in one batch
Every mixer heats dough differently. Mix one batch, measure it and save the real friction factor. It uses the temperatures above.