The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

water quality

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trhoma6432's picture

water What's the difference?

February 2, 2009 - 12:55pm -- trhoma6432

We are all concerned about the flour we use but I have a question about water. Water differs from community to community so I'm wondering about what a difference this makes in the end product, say a ciabatta or an Italian peasant? My last loaves of Italian peasant bread was made with Caputo 00 flour and some bottled Tuscan water and I noticed a tremendous difference in the crumb. At first I attributed this to the flour alone but then I began to question the affect that the water might have had. Any thoughts?

ehanner's picture

Soft Water, Dough Feel and Flavor

April 15, 2008 - 8:10am -- ehanner

In the advanced area, there is a thread going on where Mike is trying to fix his water quality in central Texas. It got me thinking that I might be shooting myself in the foot and unknowingly creating a problem with my own water supply. For a long time I used strictly the cold well water from our own well when mixing dough. There is an artesian well near us that people go to and collect bottles of "special mineral water". I didn't find it was much different that our well water so I stopped getting it.

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