Fermenting and Proofing Max temps…..why?
I just had someone ask me why he couldn't ferment his dough at a higher temp. since yeast cells can live up to 140° F.
I haven't read anything about this but what I have read suggests that optimum fermenting temps. are around 77° F so I am guessing that if one goes above that and proofs at 100°F they run the risk of damaging the yeasties and beasties.
I would also guess that at a higher temp. the bread would proof way to fast to have any flavor because the LABs need time to do their thing....
Just guesses on my part with what I have gleaned here....
Anybody have a more 'scientific' explanation?