What are the functions of warm water in bread dough?

1. Activates the Yeast: Warm water provides the ideal temperature for yeast to become active and start feeding on the sugars in the dough. This process causes the yeast to release carbon dioxide gas, which is responsible for the rising of the bread. Without warm water, the yeast will not be able to activate and the dough will not rise.

2. Dissolves the Ingredients: Warm water helps to dissolve the sugar, salt, and other ingredients in the dough, ensuring that they are evenly distributed throughout the mixture.

3. Hydrates the Flour: The flour particles in the dough absorb the warm water and become hydrated, forming a cohesive mass that can be easily kneaded and shaped.

4. Creates Gluten: When warm water is mixed with flour, it starts to form gluten, which is a protein complex that gives bread its structure and elasticity. Gluten allows the dough to stretch and rise during baking, resulting in a light and fluffy texture.

5. Enhances Flavor Development: Warm water helps to promote the enzymatic reactions that break down the starch in the flour, leading to the development of a richer and more complex flavor in the finished bread.