The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Salt

korish's picture
korish

This was originally posted on my blog Healthy living, you can see more images there but here is the run down of my day baking.

Bake n Blog February 9 2010 finish
As my bake day came to the close it was more of a disappointment than success this time. There were happy moments that shun through on small occasions but over all it was a bust. My spelt sourdough that I like to make did not turn out, the substitution of white flour with wheat made the dough wet and hard to work with, and when I free formed the bread it decided to run all over and became more of a large flat bread. The only good part of this bread story is that I got a proof cabinet and made wooden shelf for the proffer so non of my bread stuck to the shelves. When the bread baked the flavor was more sour than I would like, reading few blogs about baking I learned that the small amount of salt does not add much to the flavor so this time I skipped the salt on my breads, big no no, the small pinch of salt that we add to the dough actually makes a big difference in taste. The Pain au Levain turned out great except that I also held the salt back so it's not as flavorful but over all it is a good bread.

To Success.

This bake I decided to try and convert my beer pizza dough from using dry yeast to sourdough and it was a success. I hope to share about this in my next blog, I baked 4 pizzas including 1 with bananas and cinnamon, and we loved it.

Things I learned from the bake.

One main thing I have learned from this bake is that when you are trying a new bread or a changing your current recipe, do it to a single loaf of bread, not your whole mix.

Stick to what works, and what you know that you will like.

Use salt, although it's a small amount but does enhance the flavor tremendously.

Most of all don't get disappointed, you can always try again.

Till our next bake.

 

leucadian's picture

Salt-stressed yeast increases rise?

October 4, 2009 - 11:03am -- leucadian
Forums: 

I just ran across this story about using yeast that has been exposed to a 7% salt solution for 40 minutes. Apparently the resulting bread is softer and faster rising. While this is desirable for commercial bakeries (faster, bigger, softer), it doesn't look like it's going to be a hit with the artisan baking community (maybe shift the retarding phase to the freezer??). But perhaps for those sugar laden pastries, or 100% whole wheat breads, it might be a useful technique.

Rosalie's picture

Bread Salt?

July 24, 2009 - 2:49pm -- Rosalie
Forums: 

So I'm moseying around on the Internet and a link takes me to the King Arthur site.  Okay, while I'm here, I'll see if they have anything new or interesting.  And I come across Bread Salt.

http://www.kingarthurflour.com/shop/items/bread-salt-16-oz

The blurb calls it "An all-natural salt that's ideal for bread baking."  It also says "[Its] high mineral content helps feed yeast in a rising loaf. "

Questions:

(1) What makes this salt so special?

mennyaka1's picture

How much salt do you use?

April 27, 2009 - 9:17pm -- mennyaka1

I just got my new scale and started baking with it and it made my wonder:

How many grams of  salt do you use is your standard sourdough recipe? I usually make a 70% hydration dough with whole wheat or 70% whole wheat flour.

I always use grey sea salt.

I'll be happy to get any thoughts and information you have about it.

Thanks! Menny

CountryBoy's picture

The Salt Thread

November 15, 2007 - 9:17am -- CountryBoy
Forums: 

We have threads covering scales and yeast, so, possibly it is time to have one on salt.

RL Beranbaum finds regular salt to be unacceptable and suggests sea salt.  Other writers have different views on the topic.

Given the prices that one pays for a simple container of sea salt, it is possible that one might consider other alternatives.  Will that choice impact taste?

KipperCat's picture

Salt in Starter

October 6, 2007 - 1:42pm -- KipperCat

There has been some discussion here on salt in starter.  I think the point was to have the starter last longer between feedings.  For those of you who do this, how much salt do you use?  What is the overall effect?  I'm particularly interested in a firm starter.  I've been keeping mine at 60%.

KipperCat's picture

Oops! Forgot the salt

August 21, 2007 - 10:08pm -- KipperCat

Today I took my large amount of accumulated starter out of the fridge, and made pizza dough with it. I rolled out one for tonight's dinner, and put 4 balls in the fridge. It was only as I rolled out the first one that I realized I hadn't added salt to the dough. I added extra salt to the sauce and salted the baked pizza as well. All things considered, it wasn't too bad. But I'd like to get the salt in the dough for the remaining ones. Any suggestions?

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