Water Temperature

Room-temperature water (68° to 72°F [20° to 22°C]) is best for mixing yeasted doughs. If you live in a very hot climate and your room has an ambient temperature above 80°F [27°C], you may want to chill your water to 55° to 60°F [13° to 15°C]. In general, cooler water is better, as it allows the bacteria to create more acids and thus more flavor. Warmer water stimulates the yeast, speeding up the process and therefore decreasing the time available for other flavor development.

If your tap water is highly chlorinated, allow it to sit for a couple of hours and the chlorine will dissipate. Using bottled or purified water is not necessary unless you are unhappy with the flavor or other qualities of your water source.