weakens the gluten network, while a
somewhat alkaline water strengthens it. Hard
water will produce a firmer dough thanks to
the cross-linking effects of calcium and
magnesium. The proportion of water also
influences dough consistency. The standard
proportion for a firm bread dough capable of
good aeration is 65 parts water to 100 parts
all-purpose flour by weight (40% of the
combined weight). Less water will produce a
firmer, less extensible dough and a denser
loaf, while more water produces a soft, less
elastic dough and an open-textured loaf. Wet
doughs that are barely kneadable — for
example the Italian cia-batta — may be 80
parts water or more per 100 flour (45%).
High-protein flours absorb as much as a third
more water than all-purpose flours, so water
proportions and corresponding textures also
depend on the nature of the flour used.
Salt Though some traditional breads are made