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Bradley 03-20-2012 11:48 AM

Water Temp For Dough
 
I am new to this. I am wanting to make Napoletana style Pizza dough I am using fresh yeast and the recipe calls for using cool water for the yeast. So is cool water 50, 60, 70 degrees?


thanks B

RandyJ 03-21-2012 06:45 PM

Re: Water Temp For Dough
 
I have always heard that you want your water to be around 85-90 so around skin temp. Unless you are going to cold ferment the dough then you would want to use cold water.

Randy

texassourdough 03-22-2012 09:14 AM

Re: Water Temp For Dough
 
Tap water is fine. Temp is not a big deal unless you want to effectively stop fermentation before you even retard the dough. In general you want to give the dough some time for the yeast to get going before you retard.

The caveat to this is that the bulk fermentation/proofing time appropriate to the situation will vary with the water temp so if you use 50 degree water and you want the pizza today it will take longer as the water has to warm up to the temp where the yeast will be reasonably active. But fermentation on pizza dough isn't nearly as demanding as bread so...most anything will work (over/under proof no big deal) so temp is not really a big deal

SableSprings 03-22-2012 10:30 AM

Re: Water Temp For Dough
 
Be sure your tap water doesn't have too high of a chlorine residual (from the water treatment plant). Generally public water supplies will be chlorinated so there is a significant chlorine level at the "farthest taps" (from the distribution centers). Treatment plants are constantly monitoring and adjusting their chlorine treatment...sometimes going a little too high for even hardy yeast cells.

I gave a sourdough starter to a co-worker a while back and her "city water" killed the starter. I've begun using bottled water for my breads & starter just to avoid any possibility of high chlorination slowing down or killing my hard working yeast cells. I refill at a local supermarket machine for 25 cents/gallon...seems like a pretty good investment to me.

p.s. My sourdough starter is always on my kitchen counter and seems to have no problems with cool house temps in the winter (60-65F). In addition I do all of my breads at 35-45F cold preferment levels and 70-75F final proofing temps with no problems...yeast is a remarkable & flexible critter!

Bradley 03-22-2012 11:42 AM

Re: Water Temp For Dough
 
Thanks for that great info!!!

texassourdough 03-22-2012 03:11 PM

Re: Water Temp For Dough
 
Good point, SS! I was strictly addressing temp! Fortunately I have never encountered superchlorinated tap water. Besides, I use RO (at room temp!).

RandyJ 03-22-2012 03:30 PM

Re: Water Temp For Dough
 
For the water are talking about just the filtered water or is it R/O water? I assume you are talking filtered and if so I may have to try that, and see if there are npany differences. Some times it seams like I get different yeast response and I buy my yeast in frozen bulk from a co-op so there can't really be difference from one batch to the next, but sometimes I have noticed different reactions. Thanks for the info.

Randy

Bradley 03-22-2012 03:45 PM

Re: Water Temp For Dough
 
Randy whats R/O Water?

RandyJ 03-22-2012 04:57 PM

Re: Water Temp For Dough
 
R/O is reverse osmosis ( sp?) I think that I might have been thinking of distilled water both remove basically all impurities and leave nothing but water.

Randy

TropicalCoasting 03-22-2012 05:06 PM

Re: Water Temp For Dough
 
Leave some water in a jug overnight and most of the chlorine will go.

I only drink rain water collected from my roof so I dont have chlorine problems, the bird and frog poop probably adds to the yeast :p .

and I only ever use room temp water......long and slow ferment for me


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