Yeast is a fungi organism consisting of one cell. By the time your water temperature reaches 140 degrees Fahrenheit, all the yeast will be dead. I suspect higher water temperature compensates for the room temperature flour. Next, you let the yeast mixture sit for several minutes, it is suggested between two to three minutes to allow it to dissolve completely, and then two to three minutes longer for the yeast to begin showing signs of life. If you put the dough on a heater to rise, insulate the bottom of the bowl with a few fluffy towels. Dough #1 and #3: loaves have a moist crumb and a rich, slightly sweet, wheaty flavor. The impact of too hot of water on dough can be seen clearly when you make a batch of pizza Bianca dough. The dough’s first rise (in the bowl) is definitely sluggish (though apparent). There's a reason for it: if you're proofing yeast, you want that step to happen relatively quickly, so it makes sense to use water that's the optimum temperature for the yeast. Keep Rising Dough Warm: Yeast works best at temperatures between 70°F and 80°F. Surface temperature of a browning crust. You can find her on her blog, Cookistry. Hi Mark, I'm so glad to hear that using the DDT formula is having a positive impact on your bread baking! It is a good step to take before you’ve put time and ingredients into making bread dough, as a ‘tired’ yeast will not work for making bread rise. If you are using a live yeast, a temperature of 95 degrees Fahrenheit will work, but might not be hot enough for the dry variety. At that temperature, your yeast should be perfectly happy. The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots. Her first book, Make Ahead Bread, is available on Amazon. You're just NOT. You would not only have bread that did not rise correctly, but it also would not taste the same as when you have added the yeast. These are the crispiest, most flavorful roast potatoes you'll ever make. If you are uncertain, it is better that the water be cooler rather than warmer because hot water can kill the yeast. Rough Temperature Recommendations Water at -4°F means your yeast will be unable to ferment. The overactive yeast creates an overproduction of carbon dioxide and acids, which result in a bad batch of bread. While there's some downside to using water that's a little too cool for the yeast, water that's too warm—between 130 and 140°F—is fatal to yeast. An instant read thermometer is an accurate way of checking water temperature, but you can certainly make a yeasted dough without one. After mixing and kneading in my stand mixer, the dough is exactly 75°F. When using cool or cold water, mix the flour and instant yeast together first, before adding to the water. One 1/4 oz. I was told from the previous baker to use 80 to 90 degree water, but online I am reading 120-130 for instant yeast. However, if you don't have a thermometer handy, or would simply like to do it by "feel," there is an easy way to discern the right temperature. The word lukewarm comes from the Middle English word "lukewarme," the "luke" being a derivative of the word "lew" meaning tepid, which means only slightly warm. I suspect higher water temperature compensates for the room temperature flour. The granules lie dormant until you mix them with warm water at just the right temperature. When the yeast sits in the sugared water, it will begin to dissolve and become activated, or ‘awake.’ Once it is awake, it will start to feed on the sugar. Stir until dissolved and then let it sit until the mixture begins to foam vigorously, which should take between 5 and 10 minutes. There are several main factors that impact dough temperature: Friction factor — what’s that? For rapid rise or instant yeast that will be mixed with the flour rather than added directly with the water, the suggested water temperature is significantly warmer.