Water

As one of the main ingredients in bread, water is responsible for hydrating the dough and creating an environment conducive to the chemical processes that occur during bread-making.

It is very common to follow recipes from various sources, often trying to achieve the exact same results. However, have you ever considered the characteristics of the water (and air) from where the recipe was created?

In fact, water varies, and here are the three main characteristics that can affect bread: flavor (yes, water can have a taste), minerals, and other chemical substances that may alter color or fermentation.

Of these three characteristics, one is particularly important—the presence of minerals, especially calcium and magnesium, which are typically used in regulating the water's pH (which is slightly basic).

Studies show that increasing the ratio of magnesium to calcium, for example, enhances the fermentation rate and improves yeast vitality by the end of fermentation. The opposite occurs when the ratio of calcium to magnesium is increased.

To avoid such variations in water quality and achieve consistent results, it is recommended to use water filters.

Beyond its effects on fermentation, chemical substances in water can also influence gluten formation.