Help Please!
I'm making round loaf, rustic breads and I'm not sure how to know when to "improve" the flour/dough with something to optimize the bread. I know its done ahead of time in Europe for bakers which is apart of why the bread is so fabulous...please assist
Thanks

According to Wikipedia, about 90% of the people in the USA live in places where the water is hard or very hard. I know I always have.

Now, I've moved to a place where the water is amazingly soft. According to Calvel, soft water prevents dough from having good cohesiveness. And that seems to be the case. My lavash cracker dough at about 55% hydration and a San Francisco Sourdough type dough at about 60% hydration both feel soft to me. How soft? Like 75 to 85% hydration doughs in other areas where I have lived. Even at 60% hydration, and with good dough development, my doughs are too soft to be good free form loaves.

Needless to say, it's driving me crazy. (My wife will tell you that I can walk that far.) Regretably, Calvel didn't mention what to do about very soft water.

Anyway, are there any bakers here who have coped with soft water? And if so, what did you do?

Thanks,

Mike

Well, since Floyd wants the discussion that's hijacked the "Pumpernickel" topic moved over here, here it is.

The question I have is one of understanding where the division is between "Advanced topics" and .... whatever you call that which is not "advanced."  Now I really don't want to pick nits or split hairs; I just want to understand.