The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

240 rule

Larry Clark's picture

Warming flour

September 17, 2008 - 5:24pm -- Larry Clark


Twice yesterday I applied the rule of 240 for the first time. The dough seemed "better" somehow and 'm really not sure how, but this is something I think I'll keep doing. My house is on the cool side and I was using water tiemps of 104 and 106F. Those temperatures make me very nervous about killing the yeast. Is there any problem with heating the flour a few degrees in a warm oven? I would think this would work as long as the flour isn't scorched.



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