Why does the water in the recipe for dough making not have a definite temperature or an advise about temperature?
The recipes lists 60 cc of milk and specifies 25 C in Summer and 45 C in Winter but for 150 mL of water it merely says lukewarm water. The recipe is in Japanese but I can understand it. The recipe is for wholemeal bread. It uses 9g of yeast and 150 g each of wholewheat flour and self-raising flour. It says to mix the dry ingredients and then add the milk and water slowly.
Best Answer
It doesn't have definite temperature because you don't need it. The dough will work with any temperature water you use, anywhere between 0 and 40 C. The difference will be in the time needed for the dough to rise, and the amount needed kneading to get the same gluten strength. But as these parameters are not firm, but you proof until the dough is risen properly, and knead until it is kneaded properly, you don't have to start with a specific temperature.
You don't need it for the milk either. But if the recipe author wants to spend roughly the same time preparing the bread, they must have used this temperature to achieve similar rising times for dough left to rise at room temperature, or maybe yeast left to proof at room temperature as suse mentions in a comment. It is just an additional convenience which can be followed, but is optional. So there is no need to supply it for the water either.
Pictures about "Why does the water in the recipe for dough making not have a definite temperature or an advise about temperature?"
Why is water temperature important for dough?
Why is temperature important? The final temperature of a dough after mixing is one of the indications that the dough has been sufficiently mixed to a point where the yeasts are developed. Too low a temperature and the dough won't rise well, too high and the dough will over-ferment.How does water temperature affect bread dough?
The temperature of the dough as it begins proofing, or rising, affects the rate of fermentation and, in turn, the flavor and texture of the finished product. The optimal temperature for most bread doughs is 75 degrees.What is the importance of water temperature in mixing yeast dough?
The water temperature in which the yeast is dissolved is important. If temperatures above 110\xb0F. are used, the yeast will be killed. If under 105\xb0F.What temperature should the water be when making a dough?
Calculating Required Water TemperatureIngredientMeasured TemperatureLevain75\xbaF (24\xb0C)Flour70\xb0F (21\xb0C)Room Temperature75\xb0F (24\xb0C)Friction FactorzeroDec 9, 2017Troubleshooting: Dough Temperature
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