The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


timpel_800's picture

Adding salt in second speed

October 14, 2011 - 3:42am -- timpel_800

Hi ya'll

I’ve got a question about salt. I once worked at a baker where we added 1/4 of the salt at the beginning of mixing, and the other 3/4 at the moment the mixer would go to second speed.

We used the intensive mixing methode and used a strong patent flour. After a three hour fermentation, the dough was divided and shaped (by hand), then, after a short final fermentation, baked. 

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