The Role of Salt

Many people assume that salt is there purely to make the bread taste. In modern Chorleywood process bread this may be more true than in traditionally fermented breads.

In artisan or traditional breads, salt is present as a brake, that limits or slows down the action of the yeast.   Typically on a long fermetation you may be able to cut down on the amount of yeast and salt.  Similalry if you are short of time you can cut down on the salt rather than adding more yeast.

Our resident Baker tells a great story of his years as an apprentice when he made a 175kg batch of dough and forgot to add the salt.

When they arrived at 2am to start work they couldn't open the bakery door as the dough had risen so much that the door was wedged!!

Beware!

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