The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

forgot salt

Sean McFarlane's picture
Sean McFarlane

forgot salt

So i made my weakly loaf of sourdough bread, but i forgot the salt...but thats not all, to top it off i overfroofed the dough due to having to leave the house.

So what do i do with 2 loafs of overproofed unsalted dough!?

flournwater's picture
flournwater

Make a strata or bread pudding; or several of them.

Sean McFarlane's picture
Sean McFarlane

its unbaked currenty so bread pudding is out...i guess what im wondering is, can i use this dough as maybe..a firm starter for my next few loaves?

the dough still feals nice and light, not even a bit dense really.

 

Yerffej's picture
Yerffej

Welcome to the,  "I Forgot The Salt Club".

Jeff

joem6112's picture
joem6112

Help yourself and  join the "I will NEVER forget the salt again" club!!

Yerffej's picture
Yerffej

As I recall I had to make saltless bread three or four times before I was cured !!!

Jeff

yozzause's picture
yozzause

ok do what we used to do commercially  add a bit to your future doughs  keep it in the fridge and each time you make some dough add  saqy 10 to 20% that way there is no wastage and perhaps some benefit to adding some old dough to your new mix. regards yozza

yozzause's picture
yozzause

the reason it probably over proofed was the lack of any salt as the fermentation is less controlled by the way take the oppertunity to taste a bit of dough minus the salt and next time have ataste of some with salt you will taste the difference and nwet time  will know straight away what is missing

yozza

Mini Oven's picture
Mini Oven

According to my download information, 6 hours ago you posted your problem, then it might be too late. 

Slightly overproofed dough can be used 50-50 into another dough recipe, it will rise faster after shaping.  You could simply double the recipe or cut it in half and add half a recipe more ingredients and correct the salt.   If you refrigerated it you might get away with still using half but add some instant yeast to the fresh ingredients.

Mini

Sean McFarlane's picture
Sean McFarlane

thank you all, i used it almost excactly as you said Mini, and it turned out a nice couple loaves, but i still have half of it left...imma see what i can or cant do with it today b4 work.

perhaps ill make a couple for loaves worth of dough, and put them in the fridge before i leave for work.

Wild-Yeast's picture
Wild-Yeast

Traditional Tuscan bread contains no salt (something about the tax collector from Pisa).  Plug this into a search and see what happens. Good luck and good eating!

+Wild-Yeast

Janwa's picture
Janwa

Just baked 2 loaves yesterday and as I sliced and ate my very bland creation I immediately realized tha I had forgotten the salt! Very frustrating.....I still ate it though with butter and a lot of salt :p