Beach bread

After many visits to the beach, and many batches of bread, this trip we finally decided to become scientists, and test our hypothesis.
Our hypothesis was that the reason that beach bread was better is due to the (non-potable) water we use: so this trip we brought back a couple of gallon jugs filled with the undrinkable elixir.
I made bread this weekend --- I started with a sponge, thrown together on Saturday morning, and made the dough Sunday morning, and baked in the afternoon.
And the bread? Was wonderful! Better than usual, and I think that if the remaining batches made with beach water turn out the same way, we may be getting friends to import jugs back every trip they take down there!

Yours, feeling kneady,
N.