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Why should we make dough with cold water in hot weather? (Essential tips for baking summer)
Bread has a special place in Afghan food culture. Whether at home or in bakeries, bread is always a staple of people’s meals. For this reason, making good, high-quality bread is very important not only from a professional perspective, but also from a daily perspective.
One of the most important factors that directly affects the quality of bread is the temperature of the water used in kneading dough; especially on hot days of the year.
In this article, we want to explain in detail why we should use cold water to make dough in the hot season, what effect this has on the dough structure and the final quality of bread, and what points should be considered when using cold water.
Warm air causes the dough to ferment prematurely.
One of the key processes in baking is the rising of dough. This process occurs when yeast combines with moisture and heat and begins to produce carbon dioxide gas. This gas causes the dough to puff up and become soft. However, if this fermentation is done too much or too quickly, the result will be a structureless dough, sour taste or poor quality bread.
In the summer, the ambient temperature rises, and this natural warmth of the air causes fermentation to occur very quickly. Rapid rising of dough usually causes the following problems:
- The dough puffs up too much and then collapses
- The gluten structure (the protein that makes bread stretchy and beautiful) does not form properly
- The bread tastes sour or unnatural
- The bread loses its desired shape during baking and becomes droopy
Simple solution: Using cold water.
A very simple but effective solution to this problem is to use cold water when kneading. Cold water keeps the overall temperature of the dough low, causing the dough to rise more slowly, more evenly, and more controllable.
Benefits of using cold water when kneading:
Slow and stable kneading
With cold water, the dough has time to rise slowly. This means that its final structure is better formed, air is properly distributed in the dough, and the final bread will be more well-made.
Better control in kneading and shaping the dough
Doughs that rise too quickly tend to become sticky or loose, making them difficult to shape. In contrast, doughs made with cold water are firmer and easier to knead.
More natural taste and aroma of bread
A high fermentation speed can cause bread to smell pungent or taste “sour”. With cold water, this problem is reduced and you will have bread with a natural and hearty taste.
Better stability in the final bread
Bread made from dough at the right temperature rises better during baking and also spoils later after baking.
Some practical tips for using cold water
If the temperature is above 30°C, be sure to use refrigerated water or even water with ice cubes.
The ideal temperature for kneading water in hot weather is between 10 and 18°C.
If possible, keep the flour in a cool place for a few minutes before using it so that the temperature of the final mixture does not get too high.
In bakeries, a dough thermometer can be used to measure the temperature of the dough.
Conclusion: Good dough means hight quality bread!
Baking quality bread does not only depend on the type of flour or the amount of yeast, but also on the temperature, especially in hot weather, which is a key principle in the bakery industry. Using cold water on hot days is a simple, traditional and at the same time scientific method to improve the quality of dough and bread that experience has proven to always work.
If you bake dough at home or are a baker, take this point seriously and always use cold water for kneading dough on hot days. Rest assured that the taste and quality of your bread will be better and your customers or family members will be more satisfied with you.
