Can a .5% reduction from 2% to 1.5% make a big flavor change? I did that today and just can't believe my bread taste's the same. Using slow natural fermentation process.
Salt is used for flavor. If the flavor of the bread increases (thru longer fermentation) less salt is needed. It is still good to maintain a little salt in the recipe for the chemical reasons and control of fermentation.
I reduce my salt to 1.6% all the time. Yesterday I made such a flavorable pork roast, no-one noticed I didn't use any salt. So yes, it is possible. Exceptions I found would be potato or oat breads.
why do you think potato and oats breads would need more salt?
Like Mini, I always reduce salt content in bread to 1.5%. Salt content does have an influence on flavour, and of course, people are different in their likes and dislikes. Many folk are desensitised to 'saltiness' through sustained high-salt dietary habits, and such people are probably going to find reduced salt bread to be lacking in 'flavour.'
However, I find that not only do you not lose flavour - I think some subtle notes are revealed through reducing the salt to 1.5%! It's a hard sell to people who are used to 2% salt in their bread, but I think it's worthwhile for anyone to TRY reducing to 1.5% as a tweak, then to assess the difference in flavour profile for themselves.
I wrote a post on this very topic. You might be interested to have a look. Link is here.
My usual batch of bread is less than 2 tsp (15-20gr) of salt to 1500 gr flour which is 1 to 1.3% using bakers percentages or 0.8% of the total dough weight after adding water. I've had no complaints from my family over this, in fact my wife (who eschews salt) now complains that commercial (artisan) bread is too salty!
A lot of the flavour depends on the flour you use. If you buy high quality flour then you will get a tasty loaf without too much salt. Shop around till you find one you like.
Me too, I always reduce the salt to about 1% (1 teaspoon for 500-700g flour). Personally I really dislike the oversalted breads from the shop. And most people around welcome my less salty breads.
One seldom eats bread alone, and when combined with something salty or sweet, the final taste on the tongue would be too strong.
I've only recently started making my own bread and am quiet shocked at what a 2% pile of salt looks like. I can't think of any thing I've ever cooked which would require so much salt.
I think I will try a batch with 1% and see how it goes down.
My understanding is that salt actually kills yeast to some degree, so will I need to adjust the percentage of yeast to compensate?
I always reduce the salt content to 1.5% or less, and have never bothered to adjust the starter content (I only bake sourdough breads). It always works out fine. Can't comment on commercial yeast breads, though.