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Breadmaking: Salt Addition

post #1 of 4
Thread Starter 
During the mechanical kneading cycle of breadmaking, I withhold adding salt until the last 2 minutes. So for an 8 minute knead, I add the salt when 6 minutes has elapsed.

Thereafter, the dough feels easier to knead manually, less resistant to the firm carresses of my ever so delicate paws. :eek:

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #2 of 4
Thanks for the tips Koko, I'll have to give that one a whirl.
post #3 of 4
Thread Starter 
Salt toughens dough. The less time that the salt is "kneaded", the dough seems to remain more tender. :eek:

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 4
That actually is a technique we learned in baking class at J&W. It's called the delayed salt mixing method and in addition to keeping the dough from tightening up, it allows for a shorter mix in hot weather to keep the dough from getting too warm. Shortly after finishing the class I invented something known as the delayed yeast mixing method. Doesn't work as well. you want to see something cool? Make a basic lean dough with 2% salt, then another with 3% salt. See what it does.
It's not Dairy Queen.
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It's not Dairy Queen.
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