On Jul 5, 3:07�pm, Mark Thorson > wrote:
> Sheldon wrote:
>
> > Cuthbert Thistlethwaite wrote:
>
> > > That being said, I still want my "artisan bread" loaves to rise a little
> > > more than they do, and am trying to figure out some possible variables.
>
> > It's extremely unlikely chlorinated water, it's far, far more likely
> > your recipe, your ingredients, and/or technique. �And most US
> > municipalites do not clorinate anyway. �Besides, were you so concerned
> > you'd realize that there's relatively little water used in yeast dough
> > recipes so it would not put you out much to try with bottled water to
> > see if there's any difference, before posting. �NYC has clorinated
> > water, yet there are many bakeries located there that arguably produce
> > the best breads on the planet.
>
> Chlorination has been supplanted across much of the U.S.
> by chloramine. �Aquarists are keenly aware of this, because
> chlorinated water can be rendered safe for fish by allowing
> the water to stand for a few days, but this doesn't work
> for water treated with chloramine.
>
> http://en.wikipedia.org/wiki/Chloramine
>
> I agree that it's unlikely to affect the rising of bread
> dough, though that's not an unreasonable theory. �I concur
> with your suggestion to test the theory by doing a batch
> using bottled water.

Cloramine can be removed with charcoal filters and by using water
conditioning chemicals.

http://www.burlingtoniowa.org/waterw...hloramines.pdf