Let me start by saying this is my first attempt at using a bread maker. I just wanted to know if the temperature of the liquid used in the bread recipe matters? Cold vs room temp or warm?
Baking – Does liquid temperature matter when making bread in a bread maker
bakingbreadtemperaturewater
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Best Answer
With a bread maker, it's important to follow the recipe closely, at least until you've got a reliable result , when you can start experimenting.
Mine, for example, expects "tepid" water for most programs, which the book defines as 20-25°C. The super rapid program requires 46-51°C. Cooler and there won't be time for the yeast to get going, much hotter and the yeast will be killed before it starts to work. This also means the super-rapid program can't be used with a delayed start, as the water would cool.
As a very general rule, slower programs will be more forgiving on temperature if you don't have a suitable thermometer and don't trust your estimation.
You can get a very good idea of the temperature of the water if you mix boiling with room temperature, in known proportions, taking a weighted average. For example that super rapid program could use 2 parts room temperature to one part boiling, mixed before it reaches the yeast. If room temp is 20°C and you mix it with actually boiling water, the resulting temperature will be (2×20+1×100)/3 = 140/3 = 47°C. Ths is at the bottom of the acceptable range for my super rapid program, so I use a little over 1/3 boiling (handily it wants 260ml, so 90ml boiling made up with cold is good).