As far as water temperature goes, it doesn't matter a bit as long as it isn't so warm as to kill the yeast. I started out using slightly warm spring water in order to avoid chlorine, but plain old tap water, cold is fine, works just as well. A lot of the things in the recipe defy normal bread making rules. The most important thing I've found is using a container that has a good fitting lid. Be sure to preheat the baking pan and lid in the hot oven. I usually use a cast iron Dutch Oven but I've also used a heavy aluminum sauce pan that has a well fitted lid. Both ways turn out great although the Dutch oven produced a more chewy/crunchy crust, which is what I love.
PS Be sure anything you put in your oven can take the heat! I've read several places where people put lids in the oven that melted down!
Kurt
|