I use a 1-page worksheet to set mix water temperature and hit a 24–26°C final dough temp, with a measured friction factor. It predicts Tw using DDT×3 − flour temp − room temp − friction, and lets you log flour absorption (Farinograph %) so you can adjust hydration by about 0.5% when switching lots. If anyone wants the file or has tighter friction baselines for planetary vs spiral (my current averages: +8–12°C vs +4–7°C after 6 minutes, low speed), I’ll incorporate and re-share.
On my 20 qt planetary, the measured friction factor only holds if I keep batch size within about ±10%; smaller loads add about 3–4°C, so I shave Tw by that much even with your “DDT×3 − flour temp − room temp − friction”… One caveat: when a new lot tests +2% on Farinograph, I do a 5‑minute pre-mix before final water so the 0.5% hydration nudge behaves, otherwise the dough finishes a degree high.
I’ve found friction climbs as absorption drops: when a lot comes in 2% under my usual “Farinograph %” I see +1–1.5°C dough heat, so I shave Tw by that amount on top of your “DDT×3 — flour temp — room temp — friction.” Small caveat: if I’m doing a 20–30 min autolyse, the extra rest dampens that heat gain, so I only cut Tw by about 0.5°C.
Same here — “128 RLU” feels like a roast. At 6:42 AM the metal’s cold, so I knock down any condensation with a clean, dry, lint‑free wipe and then swab, and I also swab the wipe/bucket as a control; turned a lot of my early spikes into passes. @OP this guide helped me tighten my routine: Innovative Diagnostic Solutions for Hygiene & Food Safety | Hygiena — is it only the slicer that heckles you?