I was wondering if anyone could tell me what the itdeal working tepmurature dough should be, after it has been left out at room tempurature for about 1 1/2 - 2 hrs.
Typically, the dough temperature will be at about 50F after it has been out of the cooler for 1.5 to 2-hours. I know that some chains go by this temperature while others go by time. We have looked at both and the time seems to be more important than the actual dough temperature.
Tom Lehmann/The Dough Doctor
