I always find getting a precise amount of water to a specific temperature a bit awkward. I dump in tap water, add hot water, end up with too much, have to take some out... There has to be a better way. What would seem ideal, but I haven't been able to find such a thing, would be a countertop device that, with a thermostat, would heat a measured amount of water to the temperature I want. Does anybody know of such a device?
It's not what I use it for but I have a homemade device like that. However, you don't really need something so complicated, just add some ambient temperature water into a measuring cap, and keep adding hot water until you reach the desired temperature, or probably a couple degrees above that.
I use filtered water for bread so I can't use tap. In any case, it's straightforward enough to weigh out the amount of water I want, and then use the MW to raise it to the temp I want. I do have to stop and start in order to take the temp. as it rises, but that only takes a few seconds each time.
I use to fuss about exacting temp and the like. Even about having the exact number of grams of water or flour. I came to realize that I was trying too hard. Enjoying the process less because I was fretting about being exact. Bread can be very forgiving. Don't get me wrong, I measure everything to be sure (my goal is to get to the point where I can do it all by eye), but I just don't stress if I have a few more or a few less grams of this or that in the recipe. And when it comes to water temp, I never measure it anymore. I know what 80 something feels like on my fingers, and what 90 something feels like.. that's enough.. so let go of the rules and feel your way through it.. it's easier, more fulfilling, and an abject lesson on improving the quality of one's life by trying less and feeling through more.. bake happy my friends - bread1965
I used to agonize over getting the right water temp, the right dough temp, the exact amount of grams and somehow over the summer, I have let go of most of this. I take water that feels very warm from the tap and use that. I use my oven light with the door cracked open and watch the dough not the time although I still calculate roughly how long bulk fermentation might take. I measure to the exact gram but sometimes the scale changes after a sec or two and if I am done with measuring the flour, I just go "Oh well!".
This seems to be working for me as I am having more success now than I did when I joined TFL. Watch the dough was the best thing that is being said on this site although I wasn't too pleased to read that at first since I didn't know what to look for. Experience will teach you that so just keep baking and it will come!
Do you have a thermometer? And a digital scale? If so you will find the method presented by Jeffrey Hammelman for achieving dough temperature in his wonderful book 'Bread' and found in the form of an excel based calculator for your computer on Susan's Wild Yeast blog very helpful. Read through the article to understand the calculator which is linked at the end. Come here to ask questions if necessary.
http://www.wildyeastblog.com/water/
I like getting the dough to a suitable temperature as that helps me manage timing to suit my schedule. I mix by hand and use the '5' value for friction and the dough always works out at the temperature I want. I combine any preferment/soaked grains etc and take one temp for them.
If you are only wanting to adjust the water temperature you need only use the second table to achieve a precise quantity of water at a specific temperature.
Susan hasn't been posting on her blog for a couple of years now but it is a wonderful resource - she is an excellent communicator and also a great baker. Well worth having a look through.
Robyn