Why water quality changes bread
When we think of bread, we first think of flour, leavening, kneading and baking. But water is also a major ingredient. Through the example of baker Alex Croquet, this page shows just how much the quality of water can influence the working of the dough, fermentation and the final result.
Water is often neglected, even though it is at the heart of the dough
In his interview with La Toque, Alex Croquet explains that his thinking started with sourdough. Already working with organic flours, he found it incoherent to refresh it with tap water, which he considered too marked by chlorine. He then explored the subject in greater depth through reading, study and experimentation, until he came to see water as a real lever for bread-making.
Filtration, purification, remineralization and dynamization
His approach is not based on a single step, but on an overall logic: filtering, purifying, remineralizing and dynamizing water before its use in bread-making. This global vision seeks to prepare a more coherent water to accompany sourdough, dough and fermentation.
Why it matters for sourdough and fermentation
In content devoted to water in baking, one point comes up again and again: sourdough is alive. The water used to feed it or to prepare the dough influences fermentation behavior. When water is more suitable, it can offer better working conditions for the sourdough and for the overall balance of the dough.
Impact on taste and preservation
According to several professional testimonials about Alex Croquet's work, carefully prepared water can help improve bread taste, aromatic reading and shelf life. Of course, water doesn't replace the quality of the flour or the know-how of the baker, but it's an integral part of the equation.
The Osmodyn approach
At Osmodyn, this vision naturally ties in with our approach to water. For us, final quality depends not just on an isolated ingredient, but on a coherent whole. For bread, this means thinking of water as a real working parameter:
- appropriate filtration,
- better prepared water for leavening and fermentation,
- balanced mineralization,
- and, according to our approach, double vortex dynamization.
To sum up
Bread depends on more than just flour and sourdough. Water also plays a central role. Alex Croquet's example shows that an approach combining filtration, purification, remineralization and dynamization can create better conditions for leavening, fermentation, aromas and preservation. For Osmodyn, better prepared water can also contribute to better bread.