Water that has a low mineral salt content is called soft and water that has a high mineral salt content is called hard. Excessively hard water will produce a dough with very little rise but excellent color when baked. Soft water will produce a dough that ferments quickly, but will also inhibit color and texture during baking. When working with hard water, increasing fermentation time will produce a better result. When using soft water, adding salt to the dough can help strengthen the gluten structure.