Water acts as a catalyst in gluten formation turning the flour into dough. The amount of water absorbed by gluten controls dough consistency. It also dissolves and distributes the dry ingredients evenly.
The temperature of the water controls the finish dough temperature. The friction of the dough on the fast mix causes the heat increase. The water temperature should be 10oC – 15oC (normal cold water) when you add water to the dough.
The yeast is relatively dormant until exposed to water and heat; the water is responsible for activating the yeast enzymes and the beginning of the fermentation process.
summary main functions of water are:
• Gluten formation
• Control of dough consistency
• Helps to control dough temperature
• Dissolves and distributes dry ingredients evenly
• Allows enzymes and other ingredients to be activated