How warm is "warm water?"
I'm following a recipe for making dough for a challah bread, and the recipe calls for warm water. How warm should the water be (in degrees)? Do I need to heat it, or is room-temperature good enough?
And, whatever the correct answer is, does it apply to all recipes that call for warm water?
Best Answer
As a rule of thumb- you can comfortably hold your finger in warm water.
100°F (38°C). Yeast wake up well at this temperature.
http://www.exploratorium.edu/cooking/bread/yeast_temp.html
This time of year my house is 80°F (27°C). but I heat my water a little past that (~120°F or 50°C) to compensate for cooler ingredients- you really want the dough to be around 80F.
This will apply to all yeast recipes that call for warm water.
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Answer 2
All recipes that are using warm water to activate yeast are looking for water in the 104-112F range. Much hotter than that and you run a chance of killing them, cooler and it won't bloom as sucessfully, especially 'instant' yeasts which do not react well to dissolving in cool water.
Be sure you take into account the temperature of the bowl or other vessel the water will be going into.
GOOD WATER is crucial to GOOD BREAD. Use filtered water if you possibly can, I just use water from the filtration system on my fridge, some people will go further. One benefit to using the water out of my fridge is that it is always the same temp, winter or summer, and so I know exactly how much time it will need in the microwave to hit the temps I need for cooking.
Answer 3
I have used tap, distilled and filtered water and have not seen a significant difference in my sourdough bread. I stick to filtered water as “best compromise.” As far as temperature, I go for a range:100-110
Answer 4
110°F is the standard in baking for warm water.
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