Glossary

Dough temperature

Dough temperature is how warm the dough is at the end of mixing, and it sets the pace of the first rise. Many bakers aim for roughly the mid twenties Celsius, which is the high seventies Fahrenheit, though good bread can be made outside that range with adjusted timing. Because flour, the room and kneading friction all add warmth, water temperature is the easiest part to change: warmer water in a cold kitchen, cooler water in a hot one. See also: Fermentation, Hydration, Kneading and the guide "Water Temperature and Hydration in Yeast Dough".