Figuring amount of salt - amount in relation to water?
Hi all-- I'm new to this forum, but it seems like the right place to ask this question. I'm trying to figure out a standard measure of salt to water in my bread dough, if that's even possible. Here's how I usually make my bread right now, starting in the morning:
start with warm/hot water + 100% starter/levain (usually cold from fridge) in bowl
add some flour
add yeast (sometimes, if I feel like I need the extra boost or a shorter rising time)
add salt (have been using 1 1/2 t. per cup of water, but it's been a little too salty)
add enough flour to make a soft dough
let rise 6-9 hours at room temp, undisturbed (I'm not usually at home) then fold it down, store overnight in the fridge
(I also feed my starter and leave it out on the counter for the same 6-9 hour period)
shape and proof for about 2 hours the next morning, then bake at 400 or 425
I don't weigh my flour. I do measure the water, and that's the way that I determine how much bread I'm going to make - I usually start with 5 1/2 cups water, including the water in the starter. But if I don't need as much, I'll start with 4 cups water instead, etc.
I definitely value variety over consistency - I vary the kinds of flour that I use, sometimes I add raisins or sweet potato or coconut or walnuts or onion... But I would like to have the level of saltiness be kind of consistent. Is there a way to figure out a standard measure of salt relative to water - 1 teaspoon per cup, or whatever - ss there a way to backwards-figure a percentage? or is this too much to ask because of the loosey-goosey method I'm using?
Thanks for any input!