The Fresh Loaf

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liquid ingredients in a bread machine - temperature before adding

steve54b's picture
steve54b

liquid ingredients in a bread machine - temperature before adding

In "The All-New Ultimate Bread Machine Cookbook", by Tom Lacalamita, the first step in many recipes says "All ingredients must be at room temperature.  Liquid ingredients should be approximately 80 degrees F."


Has anyone been following this 80 degrees instruction on a regular basis?  If so, how do you get the liquids to that temperature?  The only things I have thought of are using a double boiler or a microwave.  The double boiler starts to defeat the no-muss, no-fuss advantage of using a machine, uses extra energy for heating, and extra water & fuss for cleanup.  I use the microwave only for popcorn and heating up some things where I'm not concerned about how it might affect the taste or nutritional components.  I don't want to compromise the quality of fresh and top-quality ingredients I'm using to make nice, homemade bread, by warming them in a microwave.


For some liquid ingredients, like water, milk, and oil, I don't mind leaving them out for 30-45 minutes so they at least get close to room temperature - but I don't like the idea of doing that with eggs (I could leave them out without breaking the shells, but I don't think the actual egg contents will warm up very quickly unless the egg is first broken).


Thanks in advance for any ideas you can send my way!

RobynNZ's picture
RobynNZ

Hi there


I suggest you read Susan's (Wild Yeast) blog post on water/temperature and then adapt her water temperature calculator to suit your ingredients. I use both her DDT calcualtor and the water temperature calculator, they are invaluable.


http://www.wildyeastblog.com/2007/07/05/water/


Regards, Robyn

Daisy_A's picture
Daisy_A

This is very timely. I was just thinking I couldn't confidently measure water temperature for dough and very much wanted a clear guide. Thank you for flagging this up Robyn.


Regards, Daisy_A

BettyR's picture
BettyR

don't really need to be exactly 80°. I always scald my milk when making bread and pour it over my cold butter and use the heat to melt it. Then add the rest of the cold ingredients such as eggs.


 


In this thread...  http://www.thefreshloaf.com/node/17756/steps-making-my-honey-wheat-bread ...  I listed step by step instructions on how I use my bread machine to make my everyday sandwich bread. When I make recipes using water I just use room temperature tap water. The heating element in the bread machine will bring everything up to the temperature that it needs to be. You don't really need to worry about too cool as much as you need to worry about too hot. Yeast will activate and grow at room or even cool temperatures... but if you use liquids that are too hot then it will kill the yeast and that will be that.


 


 

Aussie Pete's picture
Aussie Pete

Hi There,


I keep it simple by just using luke warm(only just warm) water from straight from the tap........its never failed yet. Dont worry about the eggs too much as yolk and white will come to surrounding temperature of the other contents once they are cracked open. Take them out and leave them along side your other ingredients.


As Betty said, if things are far too hot it will kill the yeast.


Good Luck.............Pete

janetgaddy's picture
janetgaddy

I just use lukewarm tap water and but it in the bottom of my "Z" bread maker.


It has a warm up cycle that brings the liquid temp to optimum. Hasnt failed yet.


Good luck..... janet


 

Koochiching's picture
Koochiching

I have a modest Panasonic SD-YD250 machine that I like very much, even though it does not have all the options of the top-of-the-line Z machines.  The one item that I don't like is the "rest cycle" that is included in many of the programs set up in my unit.  Unless I use the basic Rapid Bake program, I have to wait while the machine goes through an extended "rest" process before it begins to knead the ingredients in the machine's bread pan.  

I use the French Bake program quite a bit, and the initial "rest" cycle can vary from 40 minutes to 115 minutes!  Only after this "rest" cycle is completed and all the ingredients are the same temperature does the breadmaking begin.  So every time I make a loaf of bread using the French Bake program, I have to wait 6 hours for the program to complete itself and cough up a loaf of bread...

How long do you have to wait?

 

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