The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Preheating question

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satimis's picture

Preheating question


Some preset programs of my breadmaker, Kenwood BM450, has preheat step at start.  I have been googling a while on its purpose without result.  Could any folk help me to understand why preheat is necessary when all ingredients are in the baking pan before kneading start.  What is its advantage?  TIA




mrfrost's picture

I guess, theoretically, if the ingredients are all at a known temperature, then things should go according to plan, more consistently. You don't have to worry about maybe putting in one, or more, ingredients that may have been so cool/cold as to slow the process(yeast) down, if there were no preheating.


satimis's picture

After going through the manual again I found only Wholemeal and Gluten-free breads having pre-heat step.

davidg618's picture
davidg618 yeast breads, are two major variables controlling dough development. Consequently, some bread machine manufacturers (all?) have designed their products to control both these variables from the beginning. What they do is analogus to what bakers do controlling Desired Dough Temperature (DDT), and proofing temperature from mixing through final proofing.  I can't speak for the Kenwood machine noted, but the Zojirushi, model bbcc_v20 uses "about 82.4°F" to preheat which they describe as "stabalizing all ingredients temperature". The first two rising cycles are also at 82.4°F: a temperature which optimizes commercial yeast production.

David G

jcking's picture

Pre-heating is recommended for active dry yeast, and not pre-heating is used for instant yeast. All ingredients should be at room temperature of 68° to 73°F. Personally I always pre-heat.