Best Temperature For Rising Bread Dough

While everyone believes that baking is an art, we know that it's more of a science. This is especially so when it comes to bread making because you need precision to make a good quality loaf. Precision will make you careful of the ingredients you use.

Precision will also help you to determine the best temperature for rising bread dough. Most people struggle with getting their temperature right when baking due to viewing baking as an art. We'll now show you how to get it right using precise and proven methods.

The room temperature​

It's important to note that the “room temperature” you're supposed to let your dough rise in is ideally 75-90 degrees Fahrenheit. If you leave your dough to rise in a temperature below 75 degrees, it'll take longer to rise.

On the other hand, if you try to speed up the process by keeping it at a temperature higher than 90 degrees, your yeast will become inactive. So make sure that you use a kitchen thermometer with every method.

Use available equipment:

The microwave

For it to stay pliable, your dough will need to be in a moist setting whilst rising. You can make your microwave’s interior moist by placing a glass of water in it, putting it on high heat and waiting for two minutes.

When putting the dough in the microwave, make sure that it's covered and don't take the glass of water out. Your dough will take 30 minutes to rise to double its initial size. If it isn't ready after 30 minutes, you'll have to reheat the water, put back the dough and wait for 15 minutes.

Oven

When using an oven, you'll have to warm it at its lowest heat for two minutes before switching it off. After switching it off, you'll have to place a big bowl of boiling water at the oven’s back for moisture.

You'll now have to place the covered dough at the center of the oven’s middle rack, close the door and wait. The dough will take about 15 minutes to rise and if it hasn't risen to double its size, let it stay there for 15 more minutes.

Warm your dough

Another method that'll help you with keeping in line with the best temperature for rising bread dough when making bread involves taking into account all the variables that affect the dough’s temperature. These variables are:

  • Your kitchens temperature.

  • Your flour’s temperature.

  • The heat generated by friction during the mixing process.

  • Pre-ferment if you've used it.

These variables will be used to determine your dough's water temperature using the following formulas.

(4 x desired temperature) - kitchen temperature - pre-ferment temperature - flour temperature - mixing heat

(3 x desired temperature) - mixing heat - kitchen temperature - flour temperature

Now, let's say we have a kitchen that's 65 degrees cool, flour that measures at 62 degrees and possibly, pre-ferment that reads at 63 degrees. Let's also assume that we'll use a mixer for our batter that'll raise our dough’s temperature by 35 degrees.

Also, given the fact that the best temperature for rising bread dough is 75-90 degrees, let's choose to let ours rise at 80 degrees. Using these variables, let's now use this formula to see how hot our water will need to be.

(4 × 80) - 65 - 63 - 62 - 35 = 95 degrees

(3 × 80) - 35 - 65 - 62 = 78 degrees

This means that you'll have to use water that measures at these degrees of heat to mix your dough. This will allow the dough to rise at 80 degrees in a kitchen that's 65 degrees.

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