Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 83

It is best to use bottled water rather than tap water, to ensure there are no chemicals that can slow down the fermentation. Have it at room temperature (around 20°C) as, if it is too cold, the dough will take longer to rise, and if you don’t give it enough time the bread will be heavy and dense. In our baking recipes we measure water by weight as it is more accurate.