April 28, 2011 - 1:50pm
Making a fine salt salt in my mini-food processor
After reading Mebakes excellent post here with the suggestion using a finely ground sea salt, for easier dissolving on dough. I decided to make a batch. I should have done this a long time ago..what a great suggestion! Thanks Mebake for the post!
I don't have a miller so I used my mini-food processor and ground up a batch for today's pain au levain and future bakes. A food processor works for fine grinding of sugar so why not salt! I'm sure you could use a coffee grinder..I have two but they have pepper and coffee in them.
Sylvia
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I missed Khalid's post of the sea salt. Thank you for posting, Sylvia. It is certainly useful. I will try it tomorrow.:)
Thank you again,
Akiko
Simple solution to making our baking a tad easier :-)
Sylvia
Thank you Sylvia for referring to My post. I had coarse sea salt on hand, and the only way to get it to dissolve into the dough is by fine grinding it. I'am sure this works just as well for granulated salt.
Do post on the results with your Pain au levain with Fine salt, and whether you notice any difference in the outcome / fermentation times..etc
Hello, Mebake!
By grinding my regular sea salt finer it dissolved much easier and faster into my dough, allowing me to get it incorporated into the dough much easier. I will be keeping this on hand for future bakes, it works very nicely. It's best to let the powdery air settle down before removing the processor lid or lay a towel over the bowl, I get a cloud of salty air, same thing happens when grinding granulated sugar into a finer grind. i didn't notice any other changes.
Sylvia