Even with rather wild swings in pH, tap water is never buffered to such an extent that a mixed developer will vary noticeably in pH and hence activity. Even if it turns out to be very hard, buffering capacity is very very weak. Maybe for color (C41 CD/E6 FD) processes where you need to nail pH within +/-0.05 or so, this *might* be something to watch out for, but in B&W and particularly print processing, water hardness is of no concern.
The other point of metal ions and in particular iron can be highly relevant when using vitamin C/ascorbate developers in the context of the Fenton reaction.
PS: French degrees of hardness translate into 10 ppm or 10mg/L CaCO3 per degree, so 3 degrees would be 30 mg/L or 30ppm. This would qualify as rather soft water and have a negligible impact on developer pH. From the translation it's not immediately clear to me if this is the actual hardness of the (tap? bottled?) water used by
@maxpina or that it's the ideal hardness prescribed by some manufacturer. If it's tap water, I would find this rather surprising in an Italian context due to the prevalence of limestone. I'd expect most of Italy to get pretty hard tap water.