Water

Water is more than "just water." It wakes up fermentation, hydrates starch and gluten, and sets the tone for how tight or stretchy your dough feels. Hydration percentage is one of the most important baker's-percentage levers you can control.

Why Water Quality Matters

Filtered Water (Recommended)

More neutral flavor
No chlorine to slow fermentation
More consistent dough texture

Tap Water

Safe and totally usable
Chlorine may slightly reduce yeast activity
Hardness varies by location, which impacts dough feel

If in doubt: filtered is ideal, but tap works fine for everyday baking.

Hydration

Hydration percentage controls:

Stickiness
Open crumb
Oven spring
Dough handling

Tips

Warmer water speeds fermentation; colder water slows it.
If dough is tearing instead of stretching, increase hydration by 1-2%.
For whole wheat doughs, increase hydration 4-8%.
Match water temperature to your timeline: warm for same-day dough, cooler for long ferments.