Question

What is the difference between adding hot vs cold water to flour when making dough?

Answer 1

When making dough, the temperature of the water you use can have an impact on the final outcome of the dough. Here's the difference between adding hot water and cold water to flour when making dough:

1. Hot Water:

   • Using hot water in dough-making can help to activate the gluten in the flour more quickly. Gluten is a protein found in wheat flour that gives dough its elasticity and structure. When hot water is added, it can speed up the process of gluten formation, resulting in a dough that is easier to work with and has a smoother texture.
   • Hot water can also help the yeast in the dough to activate faster, leading to a quicker rise during the fermentation process. This can be particularly useful when making yeast-based doughs like bread or pizza dough, as it can reduce the overall proofing time.
   • However, be cautious not to use water that is too hot, as extremely high temperatures can kill the yeast and negatively affect the dough's rise.

2. Cold Water:

   • Cold water, on the other hand, slows down the activation of gluten. This can be beneficial in certain dough recipes, especially when working with high-protein flours like bread flour, which can develop strong gluten networks. Slower gluten development can make the dough easier to handle, giving it more extensibility and preventing it from becoming overly elastic.
   • Cold water can also be useful when making pastry doughs, like for pie crusts or croissants. The colder water helps to keep the fat (butter or shortening) in the dough solid, resulting in a flaky and tender texture once baked.
   • When using cold water, the dough may take slightly longer to rise, but it can lead to improved flavor development as the longer fermentation time allows for more complex flavors to develop.

Ultimately, the choice between using hot or cold water in your dough depends on the specific type of dough you are making and the desired characteristics you want to achieve. For most general dough recipes, lukewarm water (around 100-110°F or 38-43°C) is commonly used, as it provides a good balance of gluten activation and yeast activity without risking damage to the yeast or overheating the dough.