The Perfect Water
I’ve yet to find a good treatise on water in breadmaking. I would be willing to take distilled water and add salts to get the perfect sodium, calcium, potassium, bicarbonate, sulfate, phosphate, ect levels. As an alternate to chemicals I would consider small amounts of dry milk, bean and flax flours, honey and molasses for mineral content.
My breads are always dense and bagel-like despite going through many techniques and recipes. I need to do something different, and it needs to be taken down to the molecular level because I’ve already run through the big things. I reached a new low when I spent 20 minutes grinding dry beans into a tablespoon of fine powder based on some folksy tip in a book, to no effect. After that I tired of folksy tips and I seek sound answers on the best water for gluten formation and yeast activity.