Redmond Natural Unrefined, Baleine, Kosher, Himalayan Pink, Maldon, Black Salt, Diamond table, etc.
In the same weight/ratio. would a different salt effect the rise and/or gluten?
I'd think there might be a flavor change.
I'm just about out of my usual, Baleine, and thinking of trying Redmond Natural.
I have all of the others except the black, but have never tried in bread dough.
I'd think the coarser salts, like Maldon, would have to mortar and pestled.
Potassium chloride is good in bread too, if you'd like to reduce your sodium intake.
-Jon
Some disjointed thoughts:
In terms of rise and gluten, effects probably depend on sodium content (which may vary depending on what portion of the salt in question is stuff other than sodium chloride) plus if and how the other components of the salt impact the dough, if at all.
I'm pretty sure but not certain that Redmond Natural is a salt that some people have reported leaving a grittiness in their bread. Could be there are some sizeable components that don't dissolve in water.
In terms of black salt... you don't want to be using that in equal portions as you would regular salt. Definitely something to use a light touch with, unless you really want that sulfur flavor.
For coarse salts, why not let them dissolve in the water instead of grinding them in a mortar and pestle? Could set that up the night before you want to start your dough and I'd think it would be good to go the next day.
see if others weigh in on Redmond before I do.
good idea to dissolve the coarse stuff to try.
If it's pure NaCl - there is no difference. Most "regular" salt is pure NaCl and there are no other additives. I can't speak for other salts used. Enjoy!
Sea salts have other minerals since they come with the sea water. Himalayan salts were once sea salts. Pretty much the only nearly pure NaCl salts are the ones refined by large-scale manufacturers like Morton.