Adding extra water to bread dough beyond the recommended amount in a recipe can actually have negative effects on the texture and quality of the final loaf. Here's why:
Gluten development: When water is added to bread dough, it hydrates the proteins in the flour, particularly gluten. Gluten is responsible for providing structure and elasticity to the dough. However, adding excessive water can disrupt the gluten development process. The dough may become excessively sticky and difficult to handle, leading to a weaker gluten network and a denser bread texture.
Dough consistency: The amount of water in bread dough is carefully measured to achieve the desired consistency. The hydration level affects the dough's workability, shape retention, and final texture. Adding too much water can make the dough too wet and sticky, making it challenging to shape and handle. This may result in a flat, spread-out loaf with poor structure.
Oven spring and crust development: The excess moisture from added water can interfere with the oven spring, which is the final rise of the dough in the hot oven. Adequate oven spring contributes to a light and airy texture in the bread. Excessive moisture can also hinder the formation of a crisp and golden crust, leading to a pale, soft crust instead.
Baking time and moisture retention: Adding extra water can prolong the baking time as the excess moisture needs to evaporate from the dough. This prolonged baking can result in overcooking the exterior of the loaf while the interior remains undercooked. Additionally, the excess moisture may contribute to a gummy or overly moist crumb texture.
It's important to follow the recommended measurements and ratios in a bread recipe to achieve the desired texture, rise, and overall quality of the bread. Bread-making is a delicate balance of ingredients, and altering the water content without adjusting other factors can negatively impact the final result.