Let us know how it turns out, Jack. If you're really not interested in doing the math, it might be helpful for you to try using 60°F water (if you're using a stand mixer) and then check the temperature of your dough after you're done kneading. If you're kneading by hand, try using 70-75°F water. I think cooling down your dough a bit will make for a more manageable rise and a better tasting loaf. Barb

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