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 without salt, most include it, and not just for a balanced taste At 1.5–2% of the flour weight, salt tightens the gluten network and improves the volume of the finished loaf (The tightening is especially evident in the autolyse mixing method, below.) Unrefined sea salts that contain calcium and magnesium impurities may produce the additional gluten strengthening that mineral-rich hard water does In sourdoughs, salt also helps limit the protein-digesting activity of the souring bacteria, which can otherwise damage the gluten Yeast The baker can incorporate yeast in very different forms and proportions For a simple dough to be fully leavened and baked in a few hours, the standard proportion for cake yeast is 0.5–4% of the flour weight, or 2.5–20 gm per pound/500 gm flour; for dried yeast, approximately half these numbers If the dough is to be fermented slowly overnight, ...without salt, most include it, and not just for a balanced taste At 1.5–2% of the flour weight, salt tightens the gluten network and improves the volume of the finished loaf (The tightening is especially evident in the autolyse... contain calcium and magnesium impurities may produce the additional gluten strengthening that mineral-rich hard water does In sourdoughs, salt also helps limit the protein-digesting activity of. .. activity of the souring bacteria, which can otherwise damage the gluten Yeast The baker can incorporate yeast in very different forms and proportions For a simple dough to be fully leavened and baked in a few