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Submitted by Baguette78 on August 28, 2007 - 12:03pm Forgot Salt...Need AnswerI am a baker at a small bakery/cafe. Everyday, I make a 100# batch of bageutte dough with a starter which is refrigerated until it is shaped and baked the next day. Well, today I forgot the salt. The dough was mixed and put away for a few minutes, when I realized my mistake. I put the dough back into the mixer, along with a # of water, a # of flour, and the missed salt. I felt the other ingredients might help it incorporate easier. Does anyone know if this works? Am I in for a nasty surprise tomorrow morning or will it be ok? Thanks for any help in this matter.
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re: missing salt
I think since you caught it fairly fast you should probably be okay. The mixing it in with a little extra flour/water was a good idea--I've forgotten salt before and it's hard to knead it in evenly.
Good luck--let us know how it turned out!
Curious if you are using a
Curious if you are using a pate fermente for a starter or do you mix the final dough and refrigerate till morning? Do you use a short or improved mix?
The gluten might have gotten a slightly larger workout with the extra mixing, but should think it would be fine if left overnight.. How did it turn out? Any difference in crumb holes or crust color?
SD Baker
Delayed Salt Addition - The Results
I use a biga preferment and mix the final dough with ice water, to be refrigerated overnight and shaped in the morning...no yeast is added....only the yeast in the preferment leavens the dough.