Well as my next stage of bread development (mine not the bread) I decided to do a simple Baguette test.
I went for plain, with poolie and with pate fermentee.
I looked at a range of recipes and noted the old salt issue. A Baker's 2% of salt!!!
But undaunted I went ahead. The first plain attempt got interrupted by family and having to rush didn't rise well. I significantly reduced the salt and despite the issues it tasted ok but as a test it will need to be redone.
I then did the poolish version. This worked well in all ways (watching the poolish do its impersonation of bubbling lava was great) except the salt. I used 2 teaspoons instead of stated 2.7 and still it was over salted.
- My wife's and my taste buds are salt haters
- The salt in the recipe is not the salt (plain old English table salt) I am using (I'm using Reinhart and Hamelman so in the recipes US salt I guess - not that on my many trips to the states I ever noticed a difference).
- I'm going mad.
If I do cut the salt is there any counter balance I might apply having reduced a fermentation restrictor?
Any thoughts greatly appreciated as the ducks on our village pond are now suffering from high blood pressure and no longer look forward to my baking disasters.