The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Forgot the salt AGAIN!!!

jackie9999's picture

Forgot the salt AGAIN!!!

It's not the first time I've forgotten the salt in my sourdough boule..but this time I had to toss it...

I wasn't sure what was wrong when it came out of the mixer, only that it was incredibly sticky.  I perservered and did some half hearted s&f's and let it sit overnight in fridge. It didn't look much better in the morning but I carried on.  After 15 minutes in the oven I lifted off the clay pot I use for steam and it looked even worse..I've never seen a cow patty but I have a feeling that's the shape I had.

I'm pretty sure I left the salt out..I don't add much, only 4g in a 500g boule and yet it made all that difference?

clazar123's picture

I got to the point where I decided to make bread and put the salt out first or highlighted it on the recipe card. A few times, I've eaten the bland load with salted butter.

Cooking202's picture

a couple of weeks ago and after all that work forgot the disaster

wally's picture

Don't fret- we've all done at one time or another.  The stickiness of the dough is a tip-off however.  I've gotten to the point where when I'm done mixing a dough I'll always take a small taste.  You immediately know whether you forgot the salt!


althetrainer's picture

I was making a dough for two loaves of sandwich bread in my mixer, setting aside the salt to add into the dough after the 5 min rest.  But of course I got busy and completely forgot about the salt.  The end product was edible, yup, edible is all that I can say.  I baked them in a loaf pan yet the top was all lopsided and the surface looked like some volcanic activities had taken place, crumb was too open for a sandwich loaf, and needless to say the taste was pretty blah!  I ate half a loaf and ended up trashing the rest.  Not the first time that I had done it, and I am sure it won't be the last! :-)

reddragon's picture

I've done this many, many times, mainly because I mix everything except the salt and wait for the autolyse, and then continue on my merry way without adding the salt.  Now after that first mixing, I put the salt container right in front of the bowl so that I can't reach the dough without seeing it. I haven't forgotten to do that yet, but I know I will one day. That's why, like Wally, I always taste a bit of the dough.


jrudnik's picture

That's like the last night, I was making PR's bagels, and while kneading them I kept having to add in extra water. "Man this dough is stiff" I said, until I looked over at the kitchen table and saw my measured out 8 oz or poolish!