Water in Sourdough Bread

Breaddnz image


Photo Geyser Rotorua NZ

Water is the second largest dough component, even after baking, bread contains a third of its weight in water.

The role of water in bread making:
- Disolves the salt.
- Help the gluten to develop and form an elasic net which will retain the carbon dioxide. In this process the gluten absorbs three times its weight of water.
- Transforms the flour into dough.
- Participates in the formation of the crust.
- In the oven, the water becomes steam, and plays a major role in bread coloration.

Note that with natural leaven bread all the ingredients have to be of top quality to obtain the best possible results.

Selecting the water
- Spring water is recommended, if you do not have access to a spring you should be able to get some bottled spring water from your supermarket
- If you live near the ocean you can replace spring water in your bread by sea water as long as you remember that sea water contains approximativly 35 g of salt per litre.
- Mineral water is not recommended.
- Tap water is generally chlorinated which makes it unsuitable for bread making even when filtered as often only the odour is neutralised.
- Water shouldn’ t be too hard

Copyright 2005 Henri Saurat - All rights reserved