January 9, 2023 - 5:18am
An Observation: Walnuts vs. Salt
When adding walnuts to bread does anyone else think where did the salt go?
I think that's why when adding walnuts it should also be complimented with a little sweetness like raisins. That is why they're commonly used as add-ins together.
I always toast the walnuts, then use them chopped or ground in my loaves. I find the toasted flavor makes them a stand alone ingredient. No sweetening required.
It is odd that they mask the salt in the bread. I've always loved walnuts in bread but then again i've always added them with raisins apart from one other time when I just thought this bread has gone a bit too low on salt. But a recipe i've just done has more than enough salt and again it tastes like it needs more salt. I shall try that next time. However it does taste better toasted than not. Perhaps toasting them before adding to the dough and they won't mask the salt.
I agree Dave, the walnuts need to be toasted when adding them to bread, otherwise they are a bit low in flavour. I will also add toasted walnut oil as well for extra toasty walnut flavour.
I like that idea, thanks!
I haven't seen toasted walnut oil on the shelves locally but can probably have it ordered. I'll look forward to trying it.
Having a lovely but more gentle flavour. I do think the flavour needs to be brought more to the forefront when baking with them. Walnut oil is a good idea. I'm also warming to the idea of toasting them with a little salt. Walnuts definitely make it more-ish.
Just for a comparison, my salt percentage is normally 1.75 to 1.80%. I want the salt to be there but don't want any one ingredient to dominate the flavors. I hope that makes sense.
1.8 - 2% of total flour. Agreed! Compliment but not dominate.
Assuming the walnuts are not salted, total salt in the dough should be adjusted for mass of walnuts. I use 2% of total dry ingredient mass (excluding salt) = salt mass.
Something to try. I know of two ways (excluding the way you have just described) of calculating the salt. Either 1.8 - 2% of total flour weight or 1% of total dough weight. Perhaps when there are add-ins I would be better off calculating the second way. Or toast the walnuts with a sprinkle of salt if calculating the first way.
Or increase salt by an amount equal to 2% of the walnut mass.