The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Salt Free BarleyBread Machine Bread

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dragon49's picture
dragon49

Salt Free BarleyBread Machine Bread

I forgot to add salt to a Barley Bread recipe that I made up.  I was worried about an oversized Yeasty bread, or a Bread that had not formed correctly.  My internet research led me to sites that advised on not cutting out salt, as it regulates the yeast activity and helps form the bread.


 


None of this advice was true.  I suspect that the advice served to sell salt.  Other than being a little bland tasting, nothing was wrong with the Bread.  It formed and rose normally.

weekend_baker's picture
weekend_baker

Apart from being bland and not keeping as well, bread without salt is absolutely fine.  It is true that the form of the loaves (especially if you are making free form baguettes or boules) is better with the yeast, and it does reduce yeast activity, but if you don't use too much yeast in the first place, or use natural yeasts, this is less of an issue.  I also much prefer the bread with salt in it, especially because we always use unsalted butter in our sandwiches.  


But I forgot it the other day, and made a semolina and salt crust for some sourdough boules just before they went into the oven instead. It was a compromise, but far from a disaster.  


Most bread sites are designed to give advice on how to make perfect, almost professional, loaves.  I love The Fresh Loaf because it's full of posts where people made huge mistakes that still produced yummy bread. 

dragon49's picture
dragon49

I love the forum as well.  It is a good place to share ideas and get advice.


I figured out one interesting thing.  As long as I use a little more than 50% All Purpose Flour, I can add any type of Flour and make a decent bread.  It always helps to add an egg and 2 to 3 tablespoons of Vital Wheat Gluten.