Adding salt in second speed
I’ve got a question about salt. I once worked at a baker where we added 1/4 of the salt at the beginning of mixing, and the other 3/4 at the moment the mixer would go to second speed.
We used the intensive mixing methode and used a strong patent flour. After a three hour fermentation, the dough was divided and shaped (by hand), then, after a short final fermentation, baked.
I was still a young fellow back then and just did what i was told, but now i’m thinking of it and i can’t quite figure out why we did this. Even the literature isn’t giving any answers.