There are a few key reasons why bakers often put ice in bread dough:
- To control dough temperature
- To increase dough hydration
- To enhance gluten development
- To improve texture and crumb structure
Adding ice is a simple but effective way to influence the properties and behavior of bread dough. Properly incorporating ice at the right stages of the process can have a noticeable impact on the quality and characteristics of the finished loaf.
Below we’ll explore the science behind adding ice to dough and the main benefits this technique provides.
Controlling Dough Temperature
One of the primary reasons for adding ice is to control the temperature of the dough during mixing and fermentation.
The friction and heat generated during kneading can cause dough to warm up rapidly. Higher temperatures speed up yeast fermentation and cause the dough to proof faster. This can be problematic if you want a long, slow fermentation to develop flavor.
By adding chilled or frozen ice, the dough temperature is lowered, which slows down fermentation and gives you more control over the process. The ice melts into the dough, providing a cooling effect.
Bakers often use ice water rather than tap water for this reason. But adding extra ice is beneficial if you want to further reduce the dough temperature, especially when working with high-hydration or enriched doughs that tend to heat up quickly.
Ideal Dough Temperature
The optimal dough temperature for most breads is between 75-80°F. Allowing the dough to rise above 90°F will cause the yeast to work too quickly. This can result in overproofed dough with larger air pockets and a poorer internal crumb structure.
Extremely cold dough below 50°F will slow yeast activity to a crawl. The ideal temperature range allows for well-paced, even fermentation.
Monitoring the dough temperature by using a thermometer and making adjustments as needed is important for consistency. Adding ice is a simple way to cool down dough when it gets too warm during the kneading process.
Technique and Timing
When adding ice, the technique and timing are important to get right:
- Add chunks or crushed ice at the beginning of kneading
- Allow the ice to fully melt and incorporate into the dough
- Monitor temperature and only add enough ice to achieve ideal temperature
- Don’t add ice right before or during fermentation
Adding ice at the start allows time for it to fully melt and cool the dough before the first rise. If ice is added late, the chunky texture and cool pockets can negatively impact gluten development.
The amount of ice needed depends on the dough size and starting ingredients temperature. Usually 1-2 cups of ice for 4-6 cups of flour is sufficient. Higher room temperatures or a hot kitchen may require more cooling.
Increasing Dough Hydration
Another advantage of ice is that it adds more water to hydrate the dough without making it overly sticky. This allows you to achieve a wetter dough with a higher percentage of hydration.
For soft, airy breads with an open crumb structure, higher hydration levels are desirable, usually in the range of 60-80%. But directly mixing dough with this much water can make the dough messy and difficult to knead.
By substituting some of the water with ice, you effectively increase hydration as the ice melts. This provides more moisture to activate the gluten without the downsides of high water content initially.
Hydration Levels
Typical hydration levels based on dough type:
| Dough Type | Hydration Percentage |
|---|---|
| Lean dough (like baguettes) | 55-65% |
| Soft sandwich loaf | 60-70% |
| Ciabatta | 68-72% |
| Focaccia | 72-80% |
As you can see, lean doughs need less hydration while wet doughs require more. Ice allows increasing hydration while keeping the dough workable.
For example, if a focaccia recipe calls for 72% hydration based on 500g of flour, you would need 360g of water. By using 300g water and 60g ice, you achieve the same hydration without over-watering the initial dough.
Enhancing Gluten Development
One of the keys to chewy, elastic bread with good rise is proper gluten formation. Gluten is created when the proteins in wheat flour bond and form strands during kneading.
Adding ice enhances this development in a few ways:
- The cold temperature causes the gluten to set rather than stretch.
- Melting ice creates steam which adds volume.
- Extra water hydrates protein so gluten bonds can form.
This results in sturdier, stretchier gluten that gives the bread structure. Ice essentially “shocks” the dough to build a stronger protein network.
Without adequate gluten development, bread will not rise properly and will have a dense, crumbly texture. Using ice improves the viscoelastic properties for better oven spring.
Kneading With Ice
When kneading dough with ice:
- Use a dough scraper to help incorporate ice chunks.
- Keep kneading 5-10 minutes until ice fully melts.
- Slap and fold dough periodically to develop gluten.
- Add flour if needed so dough isn’t overly sticky.
Aim to achieve a smooth, elastic dough without dry spots from unincorporated flour. The ice melting into steam will add volume.
You can also combine ice with an autolyse rest. Mix flour and water then rest 20-30 minutes before adding ice and kneading. This hydrates the flour before ice enhances gluten.
Improving Crumb Texture
In addition to a higher rise, using ice also gives bread a better internal crumb structure.
The Steam created as ice melts inflates the gluten bubbles more evenly. This results in thinner cell walls and a more open, airy texture.
Ice also slows yeast action slightly which gives the dough time to properly proof before the heat of the oven kills the yeast.
The combination of extra steam and slower fermentation creates superior texture and rise.
Scoring Dough
To maximize the results of ice:
- After the final proof, score the dough with slashes across the top.
- This allows the internal steam to fully escape and bloom.
- Well-scored dough will have an even distribution of holes in the baked crust.
This releases the steam created from the melted ice evenly across the dough’s surface.
Proper scoring technique takes practice but is worth mastering. The cuts should be 1⁄4-1⁄2 inch deep at a 45° angle.
Potential Drawbacks
While ice has clear benefits, there are a few potential drawbacks to consider:
- It can lower dough temperature too much if overused
- Uneven melting may create dense spots
- It adds time to the dough preparation
Monitoring temperature and kneading thoroughly helps mitigate these downsides. You may also need to adjust rising time if dough cools too much initially.
Despite these minor challenges, the advantages of better gluten strength, moisture content and crumb texture make ice an extremely useful tool for bakers.
Frequently Asked Questions
Here are answers to some common questions about the technique:
Why crush the ice instead of using ice cubes?
Crushed ice melts more evenly because of the increased surface area. Ice cubes may create concentrated cool spots.
Can you use ice in a stand mixer?
Yes, just add crushed ice at the beginning of kneading with the dough hook attachment. Keep mixing until fully incorporated.
Where does ice water for bread come from?
Most bakers use filtered or bottled water to avoid off flavors from tap water chlorine or minerals. They freeze this water overnight to generate ice.
Can too much ice damage the dough?
Excessive ice can cool the dough so much that the yeast struggle to work. Use a thermometer and aim for the ideal temperature range while kneading.
How long does ice need to melt into the dough?
It typically takes 5 to 10 minutes of kneading for crushed ice to fully melt and incorporate after being added. Larger chunks may take slightly longer.
Conclusion
While simple, introducing ice is a highly effective technique to give bread bakers more control over the dough process.
Properly using ice allows manipulating and optimizing the temperature, hydration, gluten formation, and crumb structure like no other ingredient can.
With some practice, ice can take your homemade bread to the next level with better lift, texture and taste. Pay close attention to the amount and timing when making adjustments in your own recipes.