Bread baking
Wednesday, 24 March 2010
Turns out, according to a Frenchman who makes really good bread, there is one golden rule. The temperature of the water added is dictated by a simple formula: ambient temperature + temperature of flour (the same as ambient temp if the flour has been stored in the same room) + water temperature = 54º C. That’s not nearly the same as saying the finished mixture will be 54º C, but apparently it’s equally golden at any time of year and at any temperature.