The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

salt crystals

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authentic321's picture
authentic321

salt crystals

Hello ,i am new to the forum and a bread enthusiast.I recently had a ciabatta type loaf served to me at a restaurant in telluride colorado that had what tasted like salt crystals in the loaf,how is this done?and what type of salt will not disssolve?has anyone heard of this,it wasthe first time i have tasted anything like it

PaddyL's picture
PaddyL

I've used sea salt in the past, though I gather there are specialty salts these days, guaranteed not to melt on bread.

Noel Linback's picture
Noel Linback

Kosher salt works well and is inexpensive to boot.

Matt H's picture
Matt H

I think I'd be annoyed if I bit into a crunchy bit of salt in my bread.


Well, maybe not. Is there anyone else that thinks all those specialty salts are the biggest scam ever? All salt is sea salt... except that some of them were seas a few million years ago, when the chemical composition was mostly the same.

Noel Linback's picture
Noel Linback

There is definitely a difference in taste between different salts. The place the salt is collected will change the mineral content of the salt giving it a different flavor. Also the size and shape of the crystals do make a difference in how you taste them if they are still intact.

William Alexander's picture
William Alexander

I defy anyone to tell Brittany sea salt from volcanic lava salt from kosher salt in a loaf of bread. That being said, they probably used in the bread is akin to pretzel salt, and the trick is, I would think, adding it as late as possible in the process. I would try doing it when you form the loaf. Sounds like in inverted preztel, though.


William Alexander