[Sca-cooks] raised crusts

[Stefan li Rous]

Bear, talking about hot water doughs, said:
> When I've made this type of dough, it is usually with water which has been
> brought to a boil and removed from the stove to let the temperature drop to
> around 140-160 degrees F.  I suspect the heat of the water partially
> coagulates the gluten and reduces bread-like texture.

Is there a particular reason to bring the water to boiling and then
let it cool down? Why not just heat it until it reaches 140-160
degrees F.?

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
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