[Sca-cooks] raised crusts

[Terry Decker]

Convenience, primarily.  Boiling point is a known temperature which can be
reached without measuring.  With a little practice, you can estimate when
the water has cooled sufficiently.  It's a little easier than mucking with a
thermometer waiting for the temperature to reach the 140-160 range.  The
recipe I have used most melts the fat in the water which makes for fastr
cooling.

Bear

>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