Why only tap water?

[Water in bread dough - influence and significance]

My instructions say that it is better to use tap water. Please recommend how to actually do it better. Can plain water be used from a bottle. From the tap somehow I don't want to ((

From the moderator:
I recommend reading the following topics:
Water in bread dough - influence and significance
Carbonated water, its effect on bread dough

All types of liquids used in baking (milk, vinegar, whey, and others) are read in Table of contents of the section "Ingredients for bread" Topic: WATER and other liquids

I use spring water, but if it is not there at the moment, then ordinary tap water, passed through a filter.
I think that it is quite possible to use some "Shishkin forest"

If it is possible from the tap, then from the bottle, in my opinion, it is definitely possible!

I use spring water, but if it is not there at the moment, then ordinary tap water, passed through a filter.

Why can't you use regular bottled water? Is it simple there and without gas? I bought 5 liters and at least more or less sure that it is clean.

yes no matter what to pour! the only question is whether you trust tap water, or rather purify this water! but in general, even use whey, even milk, even beer. depending on the amount of liquid used, the taste of the bread will also be appropriate

I read that water hardness affects the speed of yeast action.
and the bottled (at least the one we buy) is soft.

I only baked twice, both times "the roof fell".
the first time was not the right mode and the yeast was measured incorrectly,
and the second time everything is clear. I think the second time soft bottled water is to blame. I will stay on tap or on kefir (in the instructions for my stove, this is even recommended so that there is no smell of yeast and the bread stays fresh longer).

I tried it on mineral, with gas - everything works out great and delicious. Now I mostly do it only on it. I take the German mineral water "Selters", slightly carbonated. I did not try it on Yessentuki))) but you need to take a chance.

Any water can be used for baking, even from the tap.
A matter of taste is called. Check out bread recipes - people use everything from water to sour cream.

It is advisable to use hard water for baking, the dough will not be too soft

Drinking water, especially bottled and mineral water with a high content of Magnesium, makes the dough blurry, the bread will not keep its shape.

There are no direct instructions on the use of any special water for bread dough.

I didn't even know what was needed from the tap. But everything always worked out well. I don't even know whether to change the water for another or not? What do you advise???

And no one says that you need water only from the tap
On the contrary, we are talking about the fact that you can use different liquid for the dough (and even do without it!) If the bread turns out and suits your taste

And which liquid to use is up to you personally

And on the advice of my mother, I use cold boiled water to knead any dough, but I don’t know where she got this recommendation: my mother has been gone for a long time.

And no one wrote about boiled water. I always used boiled water for bread, everything seemed to rise remarkably. It's scary from the tap, there are no filters