What is DDT in Sourdough Baking?
DDT, or Desired Dough Temperature, refers to the target temperature of the dough at the end of mixing. This temperature plays a key role in controlling fermentation and ensuring consistency in sourdough baking. By achieving the correct DDT, bakers can encourage microbial activity, balancing the production of organic acids like acetic acid and lactic acid to support both flavour and digestibility.
Why is DDT Important?
Maintaining the right dough temperature is crucial for:
- Consistent fermentation – The activity of wild yeasts and lactic acid bacteria is highly temperature-sensitive.
- Flavour development – Temperature affects the balance between sour and mild flavours, especially the ratio of acetic to lactic acid.
- Bread structure – Proper temperature management helps control enzymatic activity and gluten development.
- Digestibility and gut health – Controlled fermentation supports microbial balance, improving bioavailability and reducing issues for those with IBS or gluten sensitivity.
How to Calculate DDT
To reach the desired dough temperature, bakers factor in:
- Flour temperature
- Room temperature
- Preferment (starter) temperature
- Friction factor – Heat generated during mixing
Using these inputs, bakers can determine the ideal water temperature to achieve the target dough temperature, typically between 24°C and 28°C for sourdough.
Factors That Affect DDT
Several variables influence the final dough temperature:
- Mixing time and intensity – More vigorous mixing generates more friction and heat.
- Ambient conditions – Warm or cold kitchens can push dough outside the ideal range.
- Water temperature – This is the easiest and most effective variable to adjust.
- Flour storage – Flour stored in a cold environment can lower overall dough temperature.
Explore courses at The Sourdough School or join The Sourdough Club to deepen your understanding of temperature control in sourdough baking and how you can use it to your advantage.
DDT and Fermentation Balance
Achieving the correct DDT helps manage the delicate balance of microbes within the dough. This supports the principles of the BALM protocol by promoting a healthy gut microbiome and enabling fermentation that maximises nutrient bioavailability while enhancing flavour and mental health through improved satiety and digestion. Take a bread and health assessment to explore and obtain individualised support on to how DDT relates to digestion and gut health.
