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.
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Water Tempature formula for the rising of bread
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Retired, living in Western Mass. Enjoy music, cooking and my family.
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Originally posted by RichieB View Postin 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
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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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Cool. More information about the friction factor here https://www.kingarthurflour.com/blog...ctor-in-baking
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