Testing the Waters

Bakers focus on flour, yeast or sourdough, but water can make or break a loaf of bread. Knowing your water means you can adjust your recipe and improve the final products of your bakery or plant. 

In a bakery, water fulfills many roles: it is a solvent for salt, sugar and other raw materials for dough preparation, preparation of liquid yeast, starter cultures. It helps the cleaning process for raw materials, equipment, and premises. It is used for heat: the production of steam necessary to humidify the air in proofing cabinets and ovens. It is also important in the technology of delayed baking of bread products or in freezing semi-finished products. Water is used during kneading to obtain an optimally developed gluten frame for better form and gas holding capacity and to obtain cold dough, which is the basis for slowing down the onset of the fermentation process, while fermentation should be minimized or completely absent. Therefore, the issues of the quality and quantity of water at any technological operation in bakery production are paramount to the consistency of the output. 

We are exploring in this article how water influences baking processes and how bakers and manufacturers can ensure the best quality of their water for certain processes.

What water does:

Water is first and foremost a solvent: it dissolves sugars, salts, baking powder, and baking soda so they can perform their roles as fermentation regulators, tenderizers, stabilizers and leavening. It hydrates gluten, which is essential for dough network formation and starch gelatinization.

Water activates the yeast and allows fermentation to happen. It helps adjust the temperature, both in the fermentation phase (cold/iced water can be added to slow down the process) and in the baking process, as steam injected in the oven allows the dough to rise in a controlled manner. Cold water is added to pie dough to keep fats solid while warm water is used to activate yeast.

The percentage of water in a batter or dough affects viscosity and consistency so much that the quantity of water can define whether it’s a batter or a dough. The amount of free water can also impact shelf life and microbial growth.

Hard vs. Soft Water

Water naturally has calcium and magnesium and the amount of the two minerals determines that type of water: hard, medium hard and soft. 

Hard water has a high mineral content, above 100 ppm. Its presence in doughs strengthens it and it increases the fermentation rate. The medium hard water has a mineral content between 50-100 ppm. The soft water has low mineral content and it produces sticky, soft and slack dough and decreases fermentation rate. The water best suited for baking is the medium hard one as it allows the baker more control of the process.

Chlorine and Other Added Chemicals

Depending on the laws governing water quality in each country, as well as on the natural quality of the water, water suppliers add different chemicals to make it safe and drinkable: chlorine, fluor, sodium hydroxide, citric acid, phosphoric acid, among many. Chlorine is one of the most ubiquitous chemicals – and one that is easily noticeable – and it can have an effect on the dough, particularly on the fermentation activity. Yeast, being a natural microorganism, is chlorine sensitive. Tests have shown that at a level of 10 ppm of chlorine in the water the yeast performance will be negatively affected in a dough system. A high level of chlorine could also affect the function of some flour components like enzymes.This will also affect the rheology of the dough as well as the fermentation activity. However, most treated waters won’t have more than 4 ppp, according to Tap Score, a water filtration company that addresses in particular the needs of artisanal bakers.

pH Levels

The water’s pH level affects yeast activity and gluten development. Acidic or alkaline water can inhibit yeast growth and cause inconsistencies in dough texture and flavor. Ideally, water pH should lie between 6 and 7 for optimal baking results.

Read the rest of the story in the second 2024 issue of European Baker & Biscuit.