Question about salt in sourdough mix
Hi fellow Loafers,
Last week i got a curiously light crumb in my batch of bagels and I couldn't figure out what the heck I did differently to make it that way again. The dough was light and airy after BF , the rings didn't sink for the first 10 secs after hitting the boiling water , instead they floated right away. Later, I realized could it have been bc I forgot to add salt to my mix? Can omitting salt make such a huge difference? My friends and family prefer the lighter crumb and texture but i just couldn't reproduce it again. I mean, my normal bagels aren't heavy and dense at all, but these were extra light. I guess the only way to find out is to omit the salt again , on purpose this time. They tasted a bit bland but with the toppings and spread it's not too noticeable. I've read about the affects of salt on the dough but can it make this big of a difference? Maybe for a stiffer dough like this it does?