January 1, 2010 - 6:40pm
forgot salt
So i made my weakly loaf of sourdough bread, but i forgot the salt...but thats not all, to top it off i overfroofed the dough due to having to leave the house.
So what do i do with 2 loafs of overproofed unsalted dough!?
Share
Make a strata or bread pudding; or several of them.
its unbaked currenty so bread pudding is out...i guess what im wondering is, can i use this dough as maybe..a firm starter for my next few loaves?
the dough still feals nice and light, not even a bit dense really.
Welcome to the, "I Forgot The Salt Club".
Jeff
Help yourself and join the "I will NEVER forget the salt again" club!!
As I recall I had to make saltless bread three or four times before I was cured !!!
Jeff
ok do what we used to do commercially add a bit to your future doughs keep it in the fridge and each time you make some dough add saqy 10 to 20% that way there is no wastage and perhaps some benefit to adding some old dough to your new mix. regards yozza
the reason it probably over proofed was the lack of any salt as the fermentation is less controlled by the way take the oppertunity to taste a bit of dough minus the salt and next time have ataste of some with salt you will taste the difference and nwet time will know straight away what is missing
yozza
According to my download information, 6 hours ago you posted your problem, then it might be too late.
Slightly overproofed dough can be used 50-50 into another dough recipe, it will rise faster after shaping. You could simply double the recipe or cut it in half and add half a recipe more ingredients and correct the salt. If you refrigerated it you might get away with still using half but add some instant yeast to the fresh ingredients.
Mini
thank you all, i used it almost excactly as you said Mini, and it turned out a nice couple loaves, but i still have half of it left...imma see what i can or cant do with it today b4 work.
perhaps ill make a couple for loaves worth of dough, and put them in the fridge before i leave for work.
Traditional Tuscan bread contains no salt (something about the tax collector from Pisa). Plug this into a search and see what happens. Good luck and good eating!
+Wild-Yeast
Just baked 2 loaves yesterday and as I sliced and ate my very bland creation I immediately realized tha I had forgotten the salt! Very frustrating.....I still ate it though with butter and a lot of salt :p