Tip of the Day: Use correct temperatures for better bread

by Shayna Glick, Posted Jul 15th 2008 @ 6:00AM

I've seen some baking books recommend using high water temperatures, but it really is better to stay in a lower temperature range and here's why.

Two food thermometers laying perpendicular to each other on a red background.

When you're making bread, ideal dough temperature is 73° to 76°F. I know that some baking books geared toward home bakers tell you to use hot water, as in over 100° Fahrenheit, however there are two very good reasons why you should disregard those instructions.

First of all, yeast dies at 128° F. If you're using high temperature water, you're getting awfully close to the thermal deathpoint of yeast, so you need to be careful. And while the high temperature does make the yeast grow really fast, that's about all it does for your bread. The yeast produces a lot of gas but not a lot of flavor.

You also want to keep water (and dough) temperatures down for for better flavor. Sure, lower temperatures mean longer rising time, but it's that time that allows your dough to develop the acids and alcohols that produce the best flavors in your bread.

Next time you want to make some home made bread, use lower water temperatures to keep the dough in the desired range. It may take a little longer, but everyone will thank you for that when the bread is done.

Filed Under: Tip of the Day
Tags: bread, dough, tamperature, thermal deathpoint, ThermalDeathpoint, yeast