The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Water Variations

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BetsyMePoocho's picture
BetsyMePoocho

Water Variations

Hey Folks,

I'm looking for advise, comments, or pros/cons of using bottled mineral/sparkling water, not tonic or club soda, in my dough mix........

I think that I read some years ago that using it had some value (?).

I used it in the baguettes pictured, but would still like some of your thoughts..........

Thanks mucho......

 

 

kensbread01's picture
kensbread01

Those loaves really look delicious!  What recipe did you use?

FueledByCoffee's picture
FueledByCoffee

It really depends on the water that comes out of your tap.  Living in Chicago I have had no issues with tap water, ours is pretty darn good.   At my grandparents house they get well water through the tap and you can taste the mineral content when you drink it and I would treat it before using or use water from another source.  It depends mostly on how hard/soft your water is and the Ph value...

BetsyMePoocho's picture
BetsyMePoocho

kensbread01.....

Thanks for the comment.  The baguettes were "pretty-guuud".

Below I cut and pasted my recipe.  I've been using it since late '90's.  It is just a version of simple dough at 66% hydration.  I do add sugar and I use bread flour instead of the traditional '00' common to the French dough. 

Also, a few years ago I built a standard size gas fired brick oven with internal spray bar.  And I use a Hobie N50 with a spiral dough hook to knead.  Between the two I've been able to "almost" become proficient, but still have a long way to go and much to learn......... 

I's like golf.... occasionally you make a good shot which keep you in the game.  Have fun!

French (66% Hyd, F=650g/W=431g)

Poolish: 215g flour 215g water

1/8 tsp yeast

Hand mix well, sit out 2 ~3 hours then in fridge over night in summer. Winter sit out all night.

Dough: 436g flour 216g water

Poolish
4g yeast
15g salt/sugar

Combine ingredients, mix at SP1 in Hobie until comes together. Then allow to hydrate for 20 minutes.

Knead using Hobie SP2 for 8 ~ 9 minutes.

Place dough into oiled tub and allow about 3 hour first rise. Fold dough after each hour.

Turn out dough, pre-shape, allow to rest / relax for about 20 minutes.

Form two Baguettes (sm 300g, normal 350g) and one Batard (approx. 400g).

Allow about 1 1⁄4 hour 2nd rise in Couche. Then transfer to baking pan and allow about 15min for skin to dry for slashing.

Baking: (Total Time 25~35min. Rack in middle.)

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Pre-heat oven to 450f. 

Turn thermostat OFF.  Flu & Burner vent closed.

Place loafs into oven. Spray (2 sec.) immediately and again after 2 minutes.  Leave oven set same for another 5 minutes (total 7min.)

After the 7 minutes open Flu and Vent, turn thermostat up to 375f.

Continue to bake for a total time of 25 minutes for Baguettes and 35 minutes for Batard or until golden brown. 

BetsyMePoocho's picture
BetsyMePoocho

Thanks for commenting..

You are correct and I understand.  In our area the public water extremely hard.  I use bottled plain water all the time, but sometimes needing a new challenge I thought since I use bottled water anyway why not try the "bubbly" waters that are widely available.  I just can't leave well enough alone......

Just a wild thought.......

Oh,,,, is there anyway to attach a '.pdf' to a post or comment????

See ya,,,,,