ALL YOU NEED TO KNOW ABOUT SALT IN BREAD BAKING, HOW IT MAKES YOUR BREAD RICH OR FLAT OR HARD OR SPOILED

So I was having an online distance class with a client who lives in Kogi state, Nigeria. I have given him list of all ingredients he will use in  baking and asked him to weigh all of them, ready for his mixing.

Just as I was explaining the science of every ingredients to him over the phone and their usefulness, he resisted the quantity of salt I gave to him. He told me the salt quantity was very small. He had wanted to increase the quantity of salt by 200%. He thinks it will not make his bread go nicely.

But I calmly told him the implications of adding too much salt or too little to bread mixing.

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Salt, when too much, will kill your yeast,  blank other ingredients, make your bread dry. 

When we newly launched one of our bakery in Delta, we took over the supply to some shops in a short time, as our competitor's bread was very salty and they did not know how to correct it. You have also eaten salty bread and find it not too good.

Salt play a very critical role in bread baking and this is why you need the right quantity of salt to make yummy bread. You need a super recipe. 

Let's see reasons your bread tastes salty, your bread becomes blank, or scatters and crumbly.

1. You measured and added too much salt to your recipe.

2. Wrong salt calculation. Always use the right digital scale to calculate your salt so it's not too much.

3. You have changed salt type. Changing from table salt, Industrial salt to raw local salt could cause this.

4. Your flour type: Some flour may absorb lesser salt than others and may affect the saltiness of your baked bread.

5. There are some additives in your baking like cheese and olive that may increase the salt taste in your bread. They may overpower salt impact in your mixing and give it more saltiness.

6. Over proofing your dough will also affect your bread by giving it more distaste including intensity of salt.

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JOIN NEXT PHYSICAL BREAD CLASS IN ACCRA, KUMASI, LAGOS,DELTA, ASABA, CLICK HERE FOR DETAILS 

Buy Professional Bread Baking Operational Manual and Video Bundle  Course...BREAD BAKING UNIVERSITY BUNDLE PACKAGE. CLICK DETAILS

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HOW TO ADJUST YOUR SALT IN BREAD BAKING

So what should I do to make sure my salt is right in my bread baking.

1. Depending on the kind of flour, you salt should come to 1% to 1.5 to 2% of flour weight.

2. Find what your customers, or what end-users want or what they are saying. Then adjust your salt quantity 

3. If your dough is over-proofing, you may have been adding too much salt, but if it's under-proofing, you may be adding too littles salt. So you need to gradually adjust and check results here.

Doing the above could help in improving tases and texture of your commercially baked bread.

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JOIN NEXT PHYSICAL BREAD CLASS IN ACCRA, KUMASI, LAGOS,DELTA, ASABA, CLICK HERE FOR DETAILS 

Buy Professional Bread Baking Operational Manual and Video Bundle  Course...BREAD BAKING UNIVERSITY BUNDLE PACKAGE. CLICK DETAILS