A salt question | The Fresh Loaf

I realize that to some extent, the amount of salt in bread is a matter of personal taste. But I also know that some salt is necessary, both to control the yeast activity and also to enhance flavor. So I’m looking for a benchmark, or an average amount of salt, that I could use as a starting point. Although I’m not on a low-salt diet, I’m always trying to lower my salt intake by reducing any unnecessary salt.

In his 1973 book “Beard on Bread,” he noted that a tablespoon of salt to a pound of flour (about 3-1/2 cups, I guess) was a good ratio. Of course, that was over 50 years ago, and dietary advice on salt has likely changed a bit since then. (He also said that amount might be a little too much for some people’s taste.)

I’m also aware that the salt content might and should vary based on the amount of yeast used, the type of bread, and any filling or toppings, and so on. Still, we all need to start somewhere, so I’d appreciate any suggestions in this regard! SETH

yes, SETH, Beard was on the high side half a century ago:

a tablespoon of salt (about 24 grams) to a pound of flour (about 454 grams) would be about 5%. These days most recipes seem to average around 2% (that would be 9g -- or maybe a teaspoon and a half to a pound of flour.) I generally do between 1% and 1.5% -- based on my taste buds and the type of bread I'm baking.

Rob

Thanks, Rob, this was exactly the sort of information I was looking for. I suspected that the "tablespoon per pound" ratio was a bit high, but I wasn't sure -- and I wasn't looking to get into an argument with James Beard!

I want my loaves to be flavorful, so I know they need some salt, but the question is how much? Now I have a benchmark to work from, and my taste buds will take it from there. Thanks again, Seth

I think that Beard was my first bread book too. That and Elizabeth David's early book,

Start with the standard and go from there. Enjoy!

Your suggestion is right

I did some research a few years ago and found articles that said salt can be reduced (but not eliminated!) without affecting the bread quality. Here is an excerpt from an abstract to one article:

Omission of salt resulted in uneven crumb structure and high crumb hardness on day 5 post-baking, however these effects were not present when salt was included in the formulation, even at low levels of addition, i.e. 0.6% or 0.3%. Breads were more strongly affected by age than by level of salt addition in the sensorial evaluation. Overall, breads produced with 0.3% and 0.6% salt were found to be comparable to the control (1.2% salt) in terms of dough rheology, baking quality characteristics and sensory attributes.

Salt may affect gluten more than it retards yeast activity. There may not be enough osmotic pressure at that level to meaningfully affect the yeast. Salt's effect on dough is nicely summarized here: Salt in bread dough

Another way to reduce sodium intake is to use potassium chloride (KCl) to replace some of the NaCl. I've replaced up to 50% of the NaCl with KCl with no noticeable effect on performance or flavor.

I say that because they don't call out flour weight.

This work addresses the feasibility of reducing the level of salt in wheat bread from the current 1.2% (FSAI, 2005) to 0.6%, 0.3% or 0% (w/w) from both a technological and quality perspectives.

Gary

Thanks for noticing that. I looked at the FSAI for more info and most of the reports mention salt and sodium in finished products. It actually may be final bread weight and not dough weight. I suppose that is about 2–2.5% salt in bakers percentage (flour basis). I wish I could have read the full article to see all of their data and conclusions.

I've found that the standard 2% does not result in any obvious salty taste, so it's a good base. Less might work well for you.

Once again, thanks to all for this helpful information. When I got back into baking bread, I figured I wouldn't get involved with baker's percentage formulas -- I thought it was too complicated and not necessary for me.

I wasn't much for chemistry in high school; I never did find my "unknown" in that class, which I had to take to graduate (and slid through with a benign grade of a "C"). But I see now that it's not that tough to use, and it can be extremely helpful in comparing recipes and ingredient ratios. Seth

Outside of the ratio thing - which is good to use - I don't weigh anything. Too much of a PITA. After a while you get used to how things feel. That usually tells ya everything. If you've got the time - what the heck. Enjoy!

Just be careful when looking at the salt content expressed as bakers %. Some bakers/recipes quote the salt as a percentage of main dough flour only, which personally I think is wrong. I always calculate it as a percentage of the total flour (and grains and seeds if used) in the recipe. If there is a large quantity of levain used, the difference can be considerable.

Lance