What kind of water do you use?
My friend who owns a baking supply company tells me he is obsessed with using pure water for his breads. He says he'd leave water out overnight if necessary to let the chlorine evaporate. I'm using warm water straight from the tap in San Francisco, and I've never noticed any off flavors.
Should I be using bottled water or water from my fridge's filter dispenser or even boiling it before using?