I Tried 2 Bread Making Methods — The Clearly Winning Method!

#bread, #baking, #recipe @FastEasyDelicious1 🌐 Turn on subtitles! [cc] Welcome to the “Fast Easy Delicious” virtual family ❤️ I tried the same bread recipe in 2 different ways, and the result clearly shows why water temperature matters in bread making. Same flour. Same yeast. Same salt. Same resting time. The only difference is the water temperature. In this test, I made one dough with cool water and the other with warm water. At first, both doughs looked almost the same. But bread dough does not only change on the outside. Inside the dough, the yeast and gluten are slowly working. I always think of bread dough like a small kitchen full of workers. The yeast, flour, water, and salt are all working together inside the dough. Whatever you give to those workers, they give back to you in the final bread. If you give them too much warmth, especially in summer, they can work too fast. The dough may rise quickly, become softer, lose control, and the yeast smell may become stronger. Cool water helps the dough develop more slowly and more evenly. It gives you more control, especially in warm weather. In this video, you will see how water temperature affects: dough activity fermentation speed softness shaping control oven spring final bread appearance For this test, I used: 400 g / 14.1 oz / 3 1/3 cups bread flour 320 ml / 10.8 fl oz / 1 1/3 cups water 5 g / 1 1/2 teaspoons dry yeast 6 g / 1 teaspoon salt Warm water is not always wrong. In winter, it can be helpful. But in summer, cool water can give you a more controlled and balanced dough. This is my experience after testing both methods. Which one do you use when making bread: cool water or warm water? Write your thoughts in the comments. 👉 Don’t forget to LIKE 👍, SUBSCRIBE 🔔, and SHARE with fellow bread lovers!