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40 degrees centigrade exactly my name is bob and you should thank me

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Q: What temperature should water be when added to bread mix?
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Why is the baking temperature for Italian bread higher than that for challah?

Italian bread and challah are produced from very different doughs. Italian bread is basically flour and water with very little if any added sugar or oil. Challah is a rich bread with eggs as well as other ingredients, requiring lower temperature and a longer baking time than Italian bread.


What effect does the initial temperature of the water have on change in temperature of the water after the hot metal is added?

When hot metal is added into the water then the metal looses its energy into the water and this heat is gained by the water, so the temperature gets increases when hot metal added into it i.e final temperature is greater than initial temperature of water.


Added a water gauge to a 1994 jeep Cherokee what should it be reading normally?

195 to 210 what temperature thermostat do you have


What happens to the temperature of water after calcium oxide is added?

Temperature rises.


How the temperature of water changes when sugar is added to it.?

The temperature increase a bit.


What happens to the water temperature and water state as dry ice is added?

The temperature decrease and water can be transformed in ice.


Does sourdough bread mold with water added mold faster than rye wheat white or potato bread?

No.


Why Did water Temperature change?

for example :ice can change the temperature of water


What happens to the water temperature when calcium chloride is added?

Temperature would increase


What happens to copper sulphate when added to water?

The temperature of the water will rise.


How do you work out what the right temperature is to make bread rise?

Yeast is extremely sensitive to temperature. Ten degrees difference in the temperature of the dough profoundly affects the growth rate of yeast. The temperature where yeast grows best is around 78 degrees. The temperature of the dough is the result of the temperature of the water that you use, the flour temperature, and the temperature in your kitchen. Water that is 110 to 115 degrees mixed with cooler flour is intended to create a dough temperature close to this 78 degrees. In a bread machine, we use cooler water because of the warm, closed environment of the bread machine. If you want to be a great bread baker, use a thermometer. source: http://www.foodreference.com/html/bread-rising-729.html


Does volume of water affect temperature rise in reaction between calcium oxide and water?

If lots of water is added then the temperature will rise