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Using a thermometer with yeast bread King Arthur Baking
What we learned about using a thermometer with yeast bread: Use a thermometer (I like the Thermapen) to assess the doneness of pan breads, freeform loaves, and soft rolls. A temperature of 190°F at the center will yield bread that's fully baked (soft and moist) but not over-baked (tough and dry).
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Water: For best results, use water that is heated to 110 - 115 degrees Fahrenheit and use a thermometer. Any temperature between 75 degrees and 130 degrees should work, but yeast dies at 138 degrees. Some recipes use milk instead of water to activate yeast, so just follow your recipe. Sugar: Optional food for the yeast.
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Water should be between 100 and 110°F. If you don't have a thermometer, use your wrist to test the water temperature. If it feels very warm on your wrist, it's ready. Sprinkle the yeast and sugar on top of the water and stir. The sugar helps activate and feed the yeast. After a few minutes, your yeast should be bubbly.
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The Taylor Precision Thermometer is able to measure the surface and internal temperatures of your bread loaves. Using a probe along with an infrared thermometer, I was able to check for temperatures ranging from -67 to 482 degrees Fahrenheit. This range of temperatures is not needed for checking my loaves of bread, but it is handy to have a thermometer with dual purposes.
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Using a thermometer with yeast bread King Arthur Baking
The ideal dough proofing temperature is between 77-100F (25-38C). For slow-proofed artisan-style bread, the temperature will be in the lower region of this range. Commercial bread producers will proof at higher temperatures, most likely 100F (38C). Cooler temperatures and refrigerators are often used to slow down yeast fermentation.
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Fresh yeast is extremely perishable. It must be maintained at a constant refrigerated temperature below 45˚F to maintain its freshness and activity. Storage Tips. Fresh Cake Yeast is a living organism and must be handled properly to ensure optimum performance. Never expose yeast to high temperatures during storage or use.
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The Taylor Classic Roast/Yeast Thermometer takes the guesswork out of cooking meats and poultry and starting yeast for breads and other baked goods. The thermometer's 3-inch face measures temperatures from 105- to 185-degrees Fahrenheit. Face displays proper temperatures for meat, poultry, and yeast. No skewer required.
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Temperature. Yeast can thrive in the right warm temperature or be dormant or "killed" in the wrong temperature. For best results, follow the temperature recommendations for the type of yeast used in your recipe. 100°-110°F is the ideal temperature for Active Dry Yeast. 120°-130°F is the ideal temperature for RapidRise ® and Bread.
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Use your senses: Sight. Crust color is a clear visual indicator of bread doneness, but Barb says different types of bread have varying levels of color to look for. Sandwich bread and pan loaves: "The color should be a rich golden brown and the top crust should feel firm. Don't be afraid to tilt the loaf out of the pan to be sure the sides.
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How to Proof or Test Yeast Activity. Using a one-cup liquid measuring cup, dissolve 1 teaspoon of granulated sugar in 1/2 cup warm (110-115°F) water. If you don't have a thermometer, the tap water should be warm but NOT hot to the touch. Stir in one (0.25oz) packet (7g) or 2 1/4 teaspoons of dry yeast until there are no more dry yeast.
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2. What is the optimum temperature for proofing dough to get the best flavor? According to King Arthur Flour, "Studies have shown that the optimum temperature for yeast to grow and flavor to develop is 75°F to 78°F." (24-26˚C) Sourdough or natural yeast prefer 74-75˚F. Note: My oven has a setting for proofing dough that goes from 85˚ to 100˚F.
Using a thermometer with yeast bread King Arthur Baking
The spatial and temperature resolutions of our thermometry were at the diffraction limited level (200 nm) and 0.2 C, re-spectively. The intracellular temperature distribution we observed indicated that the nucleus and centrosome of a COS7 cell both showed a significantly higher temperature than the cytoplasm and that the temperature gap between
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Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off. Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off. If you're doing the wrist test, 120°F feels pretty hot, whereas 140°F feels extremely hot.
Using a thermometer with yeast bread King Arthur Baking
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