The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How to best salt a crust?

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kjohnson's picture
kjohnson

How to best salt a crust?

Newbie here, experimenting with an Italian Olive Rosemary Bread. I would like to salt the crust and am wondering about the process of doing so.

*Do I coat the crust after it's done baking ?

*What will best hold the salt sprinkles - butter? egg yolk? water? other?

*Do I use coarse sea salt? I don't want the crust covered with tiny salt grains, kind of looking for a soft pretzel effect.

Karen

golgi70's picture
golgi70

coarse kosher salt is what I use on focaccia.  Is it a flatbread or a loaf?  If its a flatbread just sprinkle on wet dough before baking.  If its a loaf wet a kitchen towel and roll the top of the loaf on it.  sprinkle over your salt how you like.

Josh

golgi70's picture
golgi70

coarse kosher salt is what I use on focaccia.  Is it a flatbread or a loaf?  If its a flatbread just sprinkle on wet dough before baking.  If its a loaf wet a kitchen towel and roll the top of the loaf on it.  sprinkle over your salt how you like.

Josh

alconnell's picture
alconnell

There is a product called pretzel salt that has large crystals which don't melt easily.  You can sprinkle it on before baking ( you may want to mist a dry dough so it sticks)  It's available from King Arthur Flour.  Frozen pretzels in the supermarket come with little packs of it also.