Initial commit.

1 files changed, 29 insertions, 0 deletions

diff --git a/02-08-water.md b/02-08-water.md
new file mode 100644
index 0000000..467ab64
--- /dev/null
+++ b/02-08-water.md
@@ -0,0 +1,29 @@
+#### Water
+
+Water activates the yeast and starts the process of developing the
+proteins that make up gluten into a web that will trap air and create
+a dough.
+
+Basically, concerning water, if you can drink it, you can bake with
+it.
+
+That said, some municipalities put an awful lot of chlorine in their
+water. If you’re concerned that the chlorine might interfere with the
+action of your leavening, the solution is simple: fill a bowl with
+water and leave it uncovered overnight – the chlorine will dissipate
+completely.
+
+The percentage of water varies quite a bit depending on the type of
+bread.
+
+**Bagels:** Made from a dry dough, water is anywhere from 50% to 60%
+
+**Sandwich bread:** 60% to 65%
+
+**French bread (baguettes, etc.):** 65% to 70%
+
+**Ciabattas:** 70% to 80%
+
+**Whole grain breads:** Whole grains absorb a lot more water than do white
+flours. For whole-wheat bagels, bakers hydrate the dough at about 60%.
+For most other breads, they go anywhere from 70% to 85%.