5 ms·
Hot water encourages hydration of the flour and gluten development, resulting in a more elastic/homogeneous dough. IMHO, the hottest water from the tap should b
by wigl 6y ago
Hot water encourages hydration of the flour and gluten development, resulting in a more elastic/homogeneous dough. IMHO, the hottest water from the tap should be good enough for that purpose.
- munificent 6y agoTrue, but hot tap water doesn't always taste very good. If you've ever had seen the inside of a water heater, you will never want to consume hot water again. It's often full of rust and scale.
- wigl 6y agoYou and the other commenter are correct. Just meant that temp ~120F as a reference. Have lived in a calcite water area, no fun.
- cferr 6y agoWater from the standing hot water heater typically doesn't taste as good.