February 27, 2016 - 8:16am
HELP!!!!!!!
400 g starter
800 g water
1200 g flour
40 g salt
I measured 1.8 % or so of salt to the TOTAL weight of the batch, instead of the total weight of the flour. This is only my second batch of bread and the first batch I left out the salt completely.
Am I going to be disappointed again? Have a overdone the salt too much? Can this batch be saved? I am currently 2.5 hours into the bulk ferment.
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looks like I should have used 25-28 g of salt, so I've added .28 % salt to the batch. How bad is it?
You'll be healthier for it, I think it will be fine and if you don't tell anyone I doubt they will notice or comment.
Gerhard
thanks!! I'll hope for the best
OK I read .28% instead of 1.8% which the recipe called for so I figured you had much less salt than the recipe called for. In any case you should be ok. I forgot the salt in bread a while back and we served it with a garlic butter, basically 1/4 lb of butter with two roasted garlics mixed in. We had comments that it was the best garlic bread they ever had so with a bit of imagination things can work out. If you find it too salty serve it with some olives or strong cheese and it will be less noticeable.
Gerhard
Yes, probably too much but as long as the bread is rising okay it should work out. You might notice that it tastes a bit salty. Don't worry Goldilocks, next batch will be perfect! :)
HAHA! Good thing I have a sense of humor. I won't tell anyone and we'll see what happens.
It's could be pretty bad. I do know recipes that take 2.5% salt but it's milder yeasted dough and salt there somewhat tempered by sugar.
Anyway to save it at this point, or just see what happens?
Oh, save it for sure. At the very least you'll be able to see and taste the difference that this much salt makes to bread - a good learning experience! And it may well turn out fine.
When calculating salt properly, if it is normally 1.8 to 2 % of the total weight of the FLOUR, so you count the weight of flour in the starter too? So, if my starter is at 100% hydration and I'm using 400 g of starter, so I use 200 g in my total flour calculation included in the total flour?
Or, do I just use the total weight of the non-starter flour in the calculation?
You have 1400 g of total flour in the mix so at 2% you should have 28 g of salt and that would be the maxI woiuld probably use 24 g though.
40g of salt is just under 3% of 1400g flour and the upper limit. Some will notice, others may not. Use salt free butter on it or make french toast without adding salt or using salted butter. :)
BTW sea water ranges are around 3% and also make good bread if the water is good.
You can see the results in one loaf below... Here are my observations:
1. Nobody noticed - said the bread was AWESOME
2. Proofing was slowed
3. Loaf was more dense even though it more than doubled in bulk ferment
4. There are a TON of variables when making bread :)
I will keep experimenting with this basic 1-2-3 loaf and see what I can learn. I wish I would have discovered this "bread thing" many years ago. It's really a lot of fun to work with bread. Thanks to everyone who commented. It's nice to know there are people out there to help out in a crunch!!