The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The right temperature of water

Kaleibakes's picture
Kaleibakes

The right temperature of water

Hi guys,

I am taught that the water temp. can be calculated by the formula:

T Base - ( T room + T flour) = T water

But I wonder what if I get a minus number ( which is possible), then it is "ice". How can get the right water temp then? 

Thank you!

RoundhayBaker's picture
RoundhayBaker

...at a cooler time of the day? Or use a fridge to cool the flour?

Kaleibakes's picture
Kaleibakes

Yea I guess it might work too. But I do not know how to measure it to get the right temperature. 

BobBoule's picture
BobBoule

you have to keep the temperature range of the water (and possibly the final dough) within a livable range for the yeast to not be killed off nor to go into hibernation. If I find that my calculation calls for water that is too cold, then I mix the flour and water first, kneading dough raises its temperature, then I add the yeast afterwards so the yeast is not shocked by such cold temperatures. If the formula calls for water that is exceeding hot then I won't risk killing off the yeast, I simply gently warm up the flour to a more reasonable temperature.

Kaleibakes's picture
Kaleibakes

Thank you all for the information.