Quote:
Originally posted by Greg
Regarding the determination of water temp in a yeast-raised dough, use the 240 rule: temp of bakeshop+temp of flour+temp of water=240 F. Generally, bakeshop and flour temps are the same. So, if it's 95 degrees in the bake shop, water temp should be 50 degrees F (95+95+50=240). I'd post a thread down in the baking/pastry section for a better answer from M Brown, Momoreg, KyleW, et al. |
Greg, I have worked in 2 professional bake shops and I've taken 2 baking modules in school. No one has EVER taught me this rule. It would have made my life so much easier had I known!!! Thanks for sharing that...
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