The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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adamngeorgie's picture
adamngeorgie

NEW TO TFL

Hello everyone! I wrote earlier, but cant find where it went. I have 2 questions about water. When baking bread, should I use my bottled water or tap? When making a prefermenter, should I make my water a certain temperature? I love this website, and everybody as enthusiastic as my husband and I.


   Thanks,  Georgie and Adam

Mini Oven's picture
Mini Oven

Click on this:  http://www.thefreshloaf.com/node/18121/ciabatta-recipe-handbook


for your answer to that first question.  Use your tap if the chlorine level is low and you normally drink it. 


Mini

breadinquito's picture
breadinquito

First of all wellcome...about the water temp...I'd recommend lukewarm, especially if the room temp is 17 or above...Happy baking from Quito. Paolo

Captain Ted's picture
Captain Ted

Hi  Mini:  I use tap water but run it through an activated charcol filter such as a Brita before using.  Alternatively and before these filters, I used to let the water set in a milk jug about half full for a couple of days to let the chlorine and flourine gas off.  Either works fine.  Bottled spring water is good but not necessary. Regards, Captain Ted