What happens if you put cold water instead of warm water when baking bread?

Using cold water instead of warm water when baking bread can slow down yeast activation, resulting in a longer fermentation time. This may lead to a denser loaf with less rise, as the yeast may not become as active as it would with warm water. Additionally, the overall development of gluten could be affected, potentially resulting in a different texture. However, some bakers intentionally use cold water for specific bread styles that benefit from slower fermentation.