Water & Salt
Water
The water must be clean and free of gas (so, still and not fizzy) and free of micro-organisms, parasites, or chemical substances that represent a health risk. If you wouldn’t drink it, DO NOT put it in your dough!!!Chemically it has these attributes:
- pH = 6-7
- Recommended temperature for production: 68 – 71.6°F (and even more critical if using an electric mixer as you need to be cognizant of the coefficient of friction of your mixer as ideally your finished dough should be no more than 77 – 80°F, and the only thing you can control is the temperature of the water)
- Moderately hard: calcium content of .008 – .011oz/gal
Salt
Always a good quality, unflavored, sea salt