October 27, 2013 - 11:59am
How to best salt a crust?
Newbie here, experimenting with an Italian Olive Rosemary Bread. I would like to salt the crust and am wondering about the process of doing so.
*Do I coat the crust after it's done baking ?
*What will best hold the salt sprinkles - butter? egg yolk? water? other?
*Do I use coarse sea salt? I don't want the crust covered with tiny salt grains, kind of looking for a soft pretzel effect.
Karen
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coarse kosher salt is what I use on focaccia. Is it a flatbread or a loaf? If its a flatbread just sprinkle on wet dough before baking. If its a loaf wet a kitchen towel and roll the top of the loaf on it. sprinkle over your salt how you like.
Josh
coarse kosher salt is what I use on focaccia. Is it a flatbread or a loaf? If its a flatbread just sprinkle on wet dough before baking. If its a loaf wet a kitchen towel and roll the top of the loaf on it. sprinkle over your salt how you like.
Josh
There is a product called pretzel salt that has large crystals which don't melt easily. You can sprinkle it on before baking ( you may want to mist a dry dough so it sticks) It's available from King Arthur Flour. Frozen pretzels in the supermarket come with little packs of it also.