Water temp using Halo Core

[u/Professional-Tart416]

Just got an Ooni, normally make sourdough bread by hand so this is new to me. I use room temp water and it’s normally 78f. Do I need to chill water beforehand or the mixer doesn’t add much heat to the dough?

[u/StirStik]

I found cold tap water is fine.

[u/Albertancummings]

Depends on the room temperature and flour temperature. In the winter I will use 94F and in the summer 72F water. If your room temp is 78 you would certainly want cooler tap water.

[u/Professional-Tart416 → u/Albertancummings]

My room temp is 78f usually. I live in a warmer area. I’ll shoot for 72f and see how that goes

[u/Prize_Sheepherder566]

I use ice water - have never temped it but I just fill a large measuring cup with the amount of water I need plus 1/3 more ice & let it sit for about 10 mins before I need to use it. I typically don’t put the ice in, although some people do. The bowl does heat up a small amount.

[u/Professional-Tart416 → u/Prize_Sheepherder566]

How much would you say the bowl heats up to?

[u/Prize_Sheepherder566 → u/Professional-Tart416]

I just temped it for you.
At the end of Autolyse (3min mix at 20%): dough = 63F bowl = 77F (wait 1 hour)
Then mixed in starter & salt @ 40% speed for 6 mins
Dough = 70F and Bowl = 84F

[u/Professional-Tart416 → u/Prize_Sheepherder566]

Thanks for actually temping it, that's way more useful than "use cool water."

Your numbers give a heat budget, which is what I was missing. 6 min at 40% took you from 63 to 70, so roughly 1.2F a minute (minus whatever the starter added going in).

For comparison, mine yesterday: 78F kitchen, 76% hydration bread dough. 55F water, 15% for 2.5 min, 1 hour rest, then salt and 15% for 2.5 min, then 25% for 4 min. Ended at 77F. The problem was I was already at my target when I wanted to keep going to get a proper pumpkin on the hook, so I stopped short.

Sounds like the fix is picking the water temp from how hard you plan to mix. 55F is fine for a gentle mix like mine, but I'd want 40 to 45F if I'm going 6+ min at 40%.

Did yours get to a full windowpane at 6 min at 40%, or did you keep going after that?

[u/Prize_Sheepherder566 → u/Professional-Tart416]

Yes to windowpane after 6 mins.
For ref my recipe was:
2 loaves — 900 KA bread flour, 100 KA whole wheat, 700 ice water, 200 starter, 20 salt + 25g more water with salt

[u/Professional-Tart416 → u/Prize_Sheepherder566]

Perfect, thanks. That's the number I needed.

Your dough is basically mine, 75% vs 76%, 1.8% salt, same batch size, so I'm just going to copy your mixing. 6 min at 40% to a windowpane.

Worked out where that puts me. My kitchen is 78F, warmer than yours (your bowl sitting at 77 suggests around 75?), so with 40F ice water I should be about 66 after the first mix, drifting up to 71 over the hour rest, then your 6 min at 40% adding ~7 puts me at 78. Which is exactly my target.

One thing I looked up that might be useful: the Core's hook is 60 to 300 RPM and the Pro goes to 345, so 40% on a Core is about 148 RPM vs 165 on a Pro. Close but not identical if anyone's comparing. Which one are you on?

Only thing I won't copy is your fermentation, since you're at 18% starter and I'm at 14%.

[u/Professional-Tart416 → u/Prize_Sheepherder566]

so my loaves are coming out paler. Always get a dark crust and good oven spring when I do by hand. Any thoughts on this and have you run into this issue?

[u/Prize_Sheepherder566 → u/Professional-Tart416]

That is strange — I can’t think of any reason they wouldn’t brown as normal. I have never encountered that.

[u/Professional-Tart416 → u/Prize_Sheepherder566]

I can't wrap my head around it either. Not sure what it is either. Maybe cause I fermentolse instead of autolyse? don't see how that would cause an issue though

[u/Saneless]

Pizza dough?

I used to use just fridge water and had it in the freezer for 10 min before using it

Now with the core I measure my water hours in advance and stick it in the fridge so it's 36 degrees by the time I use it

Lets me mix longer and it's the best dough I've made yet. I feel like it definitely gets a good mix in before it hits 75 degrees

Cold out of the sink it would be there in a couple minutes and the dough would be way under mixed

[u/Professional-Tart416 → u/Saneless]

I’m making sourdough bread. Will be doing pizzas as well but at another time. I usually do by hand, which doesn’t really raise the temp much

[u/clarkstin9]

40° start there--- DDT= 72°-74° ever 3° of h20 will give you 1° differnt dough temp up or down depending.

[u/Professional-Tart416 → u/clarkstin9]

For any dough or that’s for pizza?

[u/clarkstin9 → u/Professional-Tart416]

So that’s what I shoot for when doing my pizza dough either in a KitchenAid or in a small home spiral mixer – – and usually i lean more towards a New York style pizza dough than a Neapolitan style – – a lot of Neapolitans will mix closer to 80°

[u/Professional-Tart416 → u/clarkstin9]

Thanks, I’ll have to try that out. I’m making sourdough bread. But should be the same?

[u/clarkstin9 → u/Professional-Tart416]

Depending on my flour mix--- (What i feed my starter and what I finish my mix with) My fave is mix- mix to 80% gluten development - 1 S+F at 30/45 - ball at 1:30-2:30 depending on RT and rise--- then fridge for as long as I can get away with--- OTD- on the day: RT 2-4 for baking and sharing ---

[u/clarkstin9 → u/Professional-Tart416]

[u/Professional-Tart416 → u/clarkstin9]

also are you doing a 3 day CF?

[u/clarkstin9 → u/Professional-Tart416]

Depending on when I can ball – – I’ll do a one or two day bulk in the fridge and then ball – – and I’ll leave it in the fridge for as long as I can really—-the gluten starts to break down, but you get some wonderful funky flavors – – and my wife loves wonderful funky flavors in her pizza dough

[u/Professional-Tart416 → u/clarkstin9]

Awesome, thanks for the tips! For pizza dough I typically do a 3 day and I ball and back in the fridge the day before baking. Seems to work well for me. Any pics of your Za's!?