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.