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Water Tempature formula for the rising of bread

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    Water Tempature formula for the rising of bread

    in my quest to learn, and there is a lot for me to add knowledge, I came across this. so I thought I'd share it.

    https://www.cooksillustrated.com/how...e-perfect-loaf

    #2
    Originally posted by RichieB View Post
    in my quest to learn, and there is a lot for me to add knowledge, I came across this. so I thought I'd share it.

    https://www.cooksillustrated.com/how...e-perfect-loaf
    Interesting. Thanks!

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      #3
      Heat generated by friction is not only dependent on what is generating the heat (hand kneading, stand mixer, food processor) but also the time. More time = greater rise in temperature. I gather Cook's is assuming a specific amount of time spent kneading?

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        #4
        Cool. More information about the friction factor here https://www.kingarthurflour.com/blog...ctor-in-baking

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        • RichieB
          RichieB commented
          Editing a comment
          Thanks, read through a bit, my heads going to explode!

        #5
        Thanx to both of you.

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