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Water and yeast temperatures for bread and pizza dough

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SocksManly Jan 15, 2011 09:48 AM

I've read just warm and "110 to 115 degrees farenheit" which is a lot more than warm by my hand's standards...

Also that too high a temperature is bad for the yeast.

Is it different for bread and say pizza dough?

  1. corneygirl Jan 15, 2011 09:58 AM

    If the water is too hot you can kill the yeast and too cold it won't "wake-up" as quickly. I let the tap water heat up and when it feels pretty warm I use that (I used to measure with a thermometer but this works just fine). It shouldn't be any different for bread or pizza dough.

    1. ipsedixit Jan 15, 2011 10:07 AM

      I don't think that's right.

      110F? That's the temp of my jacuzzi water.

      No way I'd be using that water to make bread or pizza (aside from the the temp, the chorline I hear is bad for the yeast).

      1. todao Jan 15, 2011 10:09 AM

        I assume you're using water to proof your yeast. If you're using instant yeast or its equivalent that isn't necessary, unless you need to determine the viability of the yeast before using. You can just whisk the instant yeast into your flour before adding the water to your formula.
        If you're using active dry yeast you should proof it to provide it with a boos before adding to your formula. In which case you need to be certain that the water does not exceed 110 degrees. You can get away with margins a bit higher than that but there is no reason to elevate the water temperature for proofing. Actually, somewhere around 85 - 95 degrees is plenty warm enough.
        No, there is no difference in the proofing temperature requirement of yeast for bread or pizza. Use the same routine for both.

        1. scoopG Jan 15, 2011 10:10 AM

          No difference for bread or pizza dough. Like corney girl I just use tap water and do not measure.

          1. rabaja Jan 15, 2011 10:16 AM

            I routinely use 100F water for doughs, rolls, pizza, bread, pastries, etc.
            While I have gotten in the habit of using a thermometer (often it's a big batch, and I assemble my ingredients first, so I like to make sure my water temp is within a certain range).
            Without a thermometer, I use my inner wrist to test the temp. Like you would do for a babies bottle.

            1. alanbarnes Jan 15, 2011 10:52 AM

              If you mix 600g of 115F water into 1000g of room-temperature dough, you're going to end up with a mixture that's pretty close to ideal for rapid yeast growth.

              Now whether rapid yeast growth is a good thing is a whole 'nother question. A slow rise will result in better flavor. Unless there's a reason to hurry, I use cold water.

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