Home » Forums » General Discussion and Recipe Exchange » Artisan Baking
Submitted by trhoma6432 on February 2, 2009 - 1:55pm

water What's the difference?

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?

‹ seasoning some linen Crumb Problems ›
Filed under:
Submitted by Dwu3193 on February 2, 2009 - 4:15pm.

Do you normally use tap water

Do you normally use tap water in your doughs? If that's the case, then it might just have been that the chlorine in the tap water inhibited yeast fermentation more than the bottled water did. If not, then does the Tuscan water have a fair amount of minerals in it? Those usually improve the quality of your bread.

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.