Generally, the water should always be placed in the baking tin first. The dry ingredients are then added to the baking tin. Contrary to many instructions for use (e.g. for bread baking mixes), we recommend cold water. This is because if lukewarm water is added too early (during the kneading phase), the leavening process is started too early. During the rising phase, the warm water dough gains too much volume. Before the end of baking, the bread collapses and the dough becomes firm and hard or forms a crater.
BA 550 - My bread collapses in the middle and doesn't rise properly.
