Dunkin Donuts uses a temperature compensation formula where air temp is measured, as is flour temperature, then they figure in the “Friction Factor” for the mixer, and to hit a target number by manipulating water temp by adding ice, or going warmer on water. I wish I never would have misplaced that formula.
I used to shoot for an 80-82 degree dough finish temp, I would use water around 40-45 degrees but I ran into some serious problems these last few weeks while mixing, My dough was the consistency of pancake batter about 75% through its mix time, and got worse as it was mixed further. completely unworkable, I couldn’t even form it into a ball it was so horrible. Heck, I’d pour it out of the mix bowl and watch it slide off the table and drip onto the floor it was so bad.
I now weigh out half my water weight in the form of ice cubes, so my water is 32 degrees when it hits the mixer, and there is still solid cubes mixing 6-7 minutes into the mix time.
Now the dough balls form up nicely, I just need an extra 24 hours retarding for my preferred flavor and texture to develop while being resting. We stretch our dough by hand, directly out of the cooler, we do not let it hit room temp before stretching.
I use IDY, 75% bouncer flour, 25% APF, and at 62% hydration. It performs spectacularly for the product that we want to serve. I cannot really share the rest of my formula, it took a bit to get it where I wanted it to be.
