You may have heard that using warm water when making bread is ideal because it activates the yeast, but not only is it unnecessary, it actually disrupts the formation of gluten. According to Loafy Bread, when you use warm water, the dough stays warm, causing the yeast to ferment faster. Then, instead of the dough having a stretchy consistency, it'll tear easily and develop a sour taste. To prevent this from happening, you'll need to prolong the fermenting process and keep the dough cool, and the best way to go about it is to use ice water.
As Cook's Illustrated explains, when the dough starts off cold and stays cold, the yeast is able to create gas bubbles gradually. This is what makes the dough easy to work with and allows it to hold its shape. For best results, combine equal parts ice and water and wait five minutes before you add it to your recipe.
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May 06, 2022 at 02:17AM
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How You Should Be Adding Water When Baking Bread - Tasting Table
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