Oh yeah, water.
Water is perhaps the most overlooked ingredient in the bread making process. By hydrating the starch and proteins and dissolving the yeast and salt granules, water is a key factor in the basic formation of dough. Furthermore, water creates a humid environment appropriate to the development of enzymatic activity and bread fermentation.
Water used in bread making must be potable. If chlorine is added to your local water supply, it is important to know in what concentration (normal is about 4 ppm). Much more than this can inhibit yeast activity.
Also the mineral content of your water should be known to ensure the degree of hardness is around 25. Too soft water reduces cohesiveness , while too hard water reduces extensibility.
Water used in bread making must be potable. If chlorine is added to your local water supply, it is important to know in what concentration (normal is about 4 ppm). Much more than this can inhibit yeast activity.
Also the mineral content of your water should be known to ensure the degree of hardness is around 25. Too soft water reduces cohesiveness , while too hard water reduces extensibility.
