"Dee Randall" > wrote in message
...
>
> "Dee Randall" > wrote in message
> ...
> > Hello,
> > I posted a query to you at the alt.bread.recipes, not knowing whether
you
> > subscribed to it. I didn't want to cross-post and also the topic was
> > bread, regarding temperature in a food processor.
> > Let me know, if you wish.
> > Dee
> >
> >
> Hello again.
> I already made the bread.
>
> My flour & ingredients in the processor bowl were 80F. I added 100F water
> (but the recipe said to add 120-130F water).
> At the end of the processing, my dough was 92F. I was thinking that it
> might be that 120-130F water would be too hot.
> No need to comment unless you wish.
> My best,
> Dee

I'm sure there will be a range of opinions of this. Some people would say
that your dough should be around 80F when fully mixed and allowed to rise
slowly. I generally use very hot tap water. My water heater is set to
around 120F. The FP blades will heat the dough from friction. The longer
you process, the hot the dough gets. I assume you are using instant active
yeast, also sold as "bread machine" yeast.

For me, using the instant yeast and the very hot water with a short
processing time (about 1 minute to knead after the dough forms a ball) works
well. I don't make any claims that this is "artisan" bread or that you
can't achieve a better loaf with other techniques. I wouldn't make bread
very often if it wasn't for the FP. It is far quicker and less messy than
the stand mixer.