Does the Type of Water You Use Mater When Making Bread?

Some baking cookbooks and experts claim that bread rises and tastes better when dough is made using high-quality water, which usually means filtered or distilled. We put this idea to the test by making the same recipe for a poolish (a portion of ripe fermented dough that is made in advance and added to the final dough to give it a head start) with five different kinds of water (L to R): municipal tap, store-bought distilled, commercially filtered, chlorinated, and hard mineral water.

We covered the beakers of poolish with balloons to trap the gas produced by the fermentation and let the starter sit for 12 hours. This time-lapse footage of the experiment shows what we discovered.

Unless your water supply has a foul odor or some other major contaminant, all five variants ripened sufficiently enough to use in a dough. As far as taste is concerned, they all resulted in similar tasting loaves except for the poolish made with simulated pool water, which had a slightly bitter after taste.

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Видео Does the Type of Water You Use Mater When Making Bread? канала Modernist Cuisine