Start Your Own Business with Chef Henry Omenogor: 11 secrets about salt in bread baking and how to use it.

There is lots of confusion and questions about the ideal quantity of salt that should be added to bread baking during dough mixing by bakers and those who want to know about bakers percentage in bread baking. Let me state this: baking is about science, and bread recipes are what bakers should follow

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Salt has a lot of impact on bread baking, but it must be added in the right percentage. Following is what you should know about the science of bread baking as it relates to salt in bread.

1. Salt will give your bread taste and bring out the flavours and aromas of the ingredients you have added, as well as those in your flour.

2. It acts as a natural antioxidant in your dough.

3. Salt also helps to hold your bread dough together during fermentation to give it volume and strength.

4. Salt helps to retard or slow down fermentation and the activities of agents and enzymes in dough. It helps to take away some water in the dough environment, retarding the higher effect of yeast.

5. The moisturising nature of salt will keep your bread from getting bad in a few days. It improves the shelf life of your baked bread.

6. Even if you live in Accra, Kumasi, Sunyani, Volta, Waliwali, Tamale, or Kuforodia in Ghana, or Lagos, Port Harcourt, Ekiti, Abuja, Kaduna, and Sokoto in Nigeria, the United States, the UK, South Africa, or Canada, you need to consider the percentage of salt in your bread to be between 1.8% and 2.2% of the total flour quantity.

7. Too little salt in bread will make it bland, while too much salt will also lead to a salty bread.

8. A recent recommendation of salt quantity in bread in the United Kingdom gave 1.5 to 1.6% of total flour quantity on baked goods, or 1g of salt to be added to 100g of baked loaf.

9. You can either add salt and yeast together and mix immediately in order not to kill the yeast, or mix separately by adding salt to your water and yeast to your flour during mixing.

10. You can use any kind of salt for your bread. But make sure the crystals in the salt are the ones that dissolve easily.

11. Don't just make assumptions about adding salt to your bread. Apply the science.

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