Still hungry for more math? Let's calculate the actual friction factor of your mixing machine, instead of assuming it's 20 degrees, as I mentioned in the previous post.
Here's what you do:
1. With your thermometer, temp the room, flour and water, then add these numbers together:
room - 72
flour - 65
water - 75
72 + 65 + 75 = 212
2. Measure the temp of your dough after you've mixed it. Whatever that number is, multiply it by 3.
77 x 3 = 231
3. Subtract step 1 from step 2: 231-212 = 19
Voila! Your machine's friction factor is 19. With that number, you can then calculate how warm or cool to make your water next time you mix a yeasted dough.
Math is more delicious than I ever suspected. And I'm always suspicious with math, number one.
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