Barb at King Arthur

October 15, 2015 at 1:47pm

David, it's fine to mix the dough with cooler water in order to slow down the bulk fermentation time and adjust for your warm climate. It may take a little experimentation to figure out what temperature works best to allow the dough to ferment for 3-4 hours, but it certainly won't hurt anything to start with a cooler dough temperature. Barb
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