June 1, 2015 - 9:18am
Clorine in the water: Problem or non-issue?
Although it is not as good as NYC water, we do have a good supply. However, on rare occasions, I can smell the chlorine in the water fresh from the tap. I know that if I let it sit for a day, the Chlorine will dissipate out but wonder if it really makes any difference for bread or yeast.
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The trace amounts of chlorine should not have much if any an impact upon bread baking. I routinely use boiled water in the tea kettle for mixing dough but also have used water from the tap (Washington, DC) with no adverse results.
Boiled or sit out overnight will reduce chlorine - that way you don't chance it.
...or at least all advice I've come across says it does on the principle that you don't want to introduce high concentrations of anything that could kill your yeast or lactobacilli. The nose is a very reliable high chlorine detector. Whenever I smell chlorine in the water - usually after heavy storms - I just set it aside uncovered somewhere warm and, after a few hours, the levels drop back to those you'd fail to smell normally. Stirring it a few times helps the chlorine come out of solution too. The rest of the time I use tap water without any problems.