How your water affects your cooking

Ingredients

• 150 g All-Purpose Flour (for hard water dough)
• 150 g All-Purpose Flour (for soft water dough)
• 0.5 tsp Active Dry Yeast (for each dough)
• 120 ml Water (hard tap water (≈150 ppm calcium/magnesium))
• 120 ml Water (soft water (reverse‑osmosis or filtered))
• 0.5 tsp Salt (for each dough, fine sea salt preferred)

Instructions

1. Activate Yeast

   In each mixing bowl, dissolve ½ tsp active dry yeast in ½ cup (120 ml) of water (hard water in one bowl, soft water in the other). Stir gently and let sit 5 minutes until foamy.

   Time: PT5M

2. Add Salt and Flour

   Add ½ tsp salt to each bowl, then sprinkle 150 g all‑purpose flour over the liquid. Stir with a spoon until just combined; the dough will be shaggy.

   Time: PT4M

3. Autolyse

   Cover each bowl with a damp towel or plastic wrap and let rest for 15 minutes. This allows flour to hydrate and gluten to begin forming.

   Time: PT15M

4. Knead Lightly

   After the autolyse, briefly knead each dough in the bowl for about 2 minutes until smooth. Then perform a series of stretch‑and‑folds (fold the dough over itself 3 times).

   Time: PT5M

5. First Rise (Bulk Fermentation)

   Leave the bowls at room temperature (≈70°F/21°C) for 2 hours, or until the dough has roughly doubled in size.

   Time: PT2H

   Temperature: 70°F

6. Shape and Pre‑Proof

   Turn each dough onto a piece of parchment paper, gently shape into a round loaf, and place both into a pre‑heated Dutch oven. Cover with the lid and let proof for 30 minutes.

   Time: PT30M

   Temperature: 70°F

7. Bake Covered

   Place the Dutch oven in a pre‑heated oven at 400°F (204°C) and bake with the lid on for 30 minutes.

   Time: PT30M

   Temperature: 400°F

8. Bake Uncovered

   Remove the lid and continue baking for an additional 15 minutes, or until the crust is deep golden and the loaf sounds hollow when tapped on the bottom.

   Time: PT15M

   Temperature: 400°F

9. Cool

   Transfer loaves to a wire rack and let cool completely (at least 30 minutes) before slicing and comparing texture.

   Time: PT30M

Nutrition Facts

Calories

550

Protein

12 g

Carbohydrates

115 g

Fat

2 g

Fiber

5 g