I have noticed that most bread recipes call for "tepid" water, but many artisinal books call for room temperature water. On last week's episode of America's Test Kitchen, I think that they (potentially) ruined all the careful hard work. They made a biga (excellent), but when they made the final dough they were using water that was more than hand hot. Probably around 110F. Clearly that will cause it to ferment faster, but other than that does it have any effects (good or bad)?
I know I am careful to use room temperature ingredients because it was the way I was taught. Certainly some of the fermentation is slow, but the products are generally pretty good.
Please weigh in with opinions, thoughts, ideas.....
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)