Salt in bread dough - its meaning and influence

[Salt in bread dough - its meaning and effect on the dough]

Salt in bread dough - its meaning and effect on the dough

This flavoring component was probably the very first that was added to bread. Salt not only gives a pleasant and familiar taste to a person, but also quite strongly affects the formation of the gluten (gluten) framework.
The state of the yeast in the presence of salt deteriorates, since salt delays the processes of alcoholic and lactic acid fermentation in the dough.

Adding salt in a ratio of 1-3% in relation to the amount of flour affects the elasticity of gluten, making it more elastic and stable. In addition, salt is very hygroscopic and allows the dough to retain water.

The addition of 2% salt allows you to retain up to 5% water, which increases product yield and slows down staling (moisture loss).
However, an excessive dosage of salt greatly slows down fermentation - salt has an overwhelming effect on yeast. For example, adding salt in the amount of 5% in relation to the weight of flour is almost reduces the fermentative power of yeast three times. At the beginning of the kneading, you should carefully avoid contact of the yeast with salt - this will immediately destroy them.

Lack of salt Characteristics of the defect. In hearth breads, a lack or complete absence of salt, with all other normal indicators, can give a product somewhat more vague in shape, the lower crust is slightly concave, and in shaped -
lateral crusts are softer, concave. The crumb pores are enlarged, thick-walled. The upper crust is flat or, when fully proofed, sharply concave, saddle-shaped. The taste of the products is insipid. Often, the absence of salt in the dough results in reduced elasticity due to insufficient protein swelling during crumb formation.

Lack of salt
Defect characteristic... In hearth sorts of bread, a lack or complete absence of salt, with all other normal indicators, can give a product somewhat more vague in shape, the lower crust is slightly concave, and in molded ones, the side crusts are softer, concave. The crumb pores are enlarged, thick-walled. The upper crust is flat or, when fully proofed, sharply concave, saddle-shaped. The taste of the products is insipid. Often, the absence of salt in the dough results in reduced elasticity due to insufficient protein swelling during crumb formation.
Prevention method. Strict adherence to the dosage of salt in the dough in accordance with the production recipe.

Thus, it is optimal to add at least 1 gram and no more than 3 grams of salt to the dough for every 100 grams of flour.
For 500 grams of flour, 5-15 grams of salt is obtained.

Now let's calculate how much salt is contained in the bread recipe at bwalery.
And if you look at the bread recipe here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0, we will see that only 1 teaspoon of salt was taken, which is not an obvious lack of salt in order to influence the subsidence of the roof of the bread! The norm of salt within 2% of the weight of flour gives us 450x2% = 9 grams of salt, a teaspoon contains 7-8 grams of salt - within the normal range!

And how much salt do bread makers recommend to put in bread dough?
Here, for example, are recommendations for the Hitachi bread maker, very successful and time-tested recipes (flour in grams / salt /% to flour):
200 grams - 0.5 tsp measured or 2%
300 grams - 1 tsp or 2.6%
400 grams - 1.5 tsp or 3%
Thus, the manufacturers follow in their recipes the recommendations of the baking technology, the laying of salt within the normal range!

The addition of salt in a proportion of less than 1% is, for example, 5 grams of salt per 500 grams of flour - this is below the norm, and then it can affect the bread dough and have the characteristics of defects given in the text above.

To what extent the above material "Salt in bread dough - its significance and influence" corresponds to reality, with the described characteristics of defects, you can see in the sections Yeast and Sourdough bread, in the bread recipes displayed by our users, calculate the ratio of flour and salt in their recipes, and evaluate by the appearance of the bread, including in cases with a fallen roof on the bread!

Never forget to do preliminary calculations!

Successful bread to all!

[Effect of salt on dough (Prof. Neumann)]

Effect of salt on dough (Prof. Neumann)

The fact that table salt has some effect on the properties of the dough has long been known in practice. Every baker knows that with the addition of salt, the dough retains its shape better, is stronger and more resistant than without salt. This phenomenon is explained mostly by the property of table salt to inhibit fermentation. But this explanation disappears, since at the accepted salt concentrations (1–2%) there is no noticeable delay in fermentation at all (see "The effect of table salt on fermentation)", which can be easily verified by performing a fermentation experiment in a sugar solution.

If we admit that the conditions in the dough for yeast are less favorable, that here table salt should act more energetically than in a sugar solution, then it is still impossible to explain the effect of salt on the dough by changing the fermentation process. Rather, we are dealing here with the influence of this electrolyte on the swelling capacity and on the solubility of flour constituents, especially gluten protein.

Experiments show that table salt reduces the solubility of gliadin in both water and alcohol; it was even possible, by adding table salt, to completely precipitate the gluten from its solution. The binding of the washed-out gluten decreases with increasing concentration of added table salt. This changes both the cohesion and plasticity of the dough.

Dough free from table salt can be soft and very swollen, and from flour with weak gluten even sticky and smear and spreading during proofing. The pores of the bread are small, since carbon dioxide is more easily released from the dough and it shrinks. But this only applies to a perfectly mature test. With a short "ripening" of the dough without table salt, the bread is obtained with a coarser porosity, or at least not with a thin wall.

The dough with table salt is shorter, but stronger, less spreading. Therefore, the pores of the bread are better expressed, the crumb is more elastic and more resistant to resistance, the bread is better.

If the flour itself produces a viscous dough that does not spread throughout the proofing, the lack of salt, for example, can cause larger pores to form, while the salty dough is more compressed.

Consequently, when adding table salt, we are dealing with a factor influencing the dough, although it was put into the dough only for the purpose of improving the taste. Therefore, table salt should not be viewed as an indifferent substance that can be put or not put into the dough at will, but it must be applied appropriately, according to the given dough.

Usually they take 20-30 g of salt per 1 liter of liquid used for the dough and limit the increase in milk dough to 15-20 g. Mineral substances are already introduced into the dough with milk and they already change the properties of the dough.

Further, you should pay attention to the fact that with increased doses of salt, it is possible to counteract all the influences causing softening of gluten, weakening of the dough and inelasticity, stickiness of the crumb. Therefore, they also increase the amount of salt in the dough from weak flour, from flour with an admixture of malt, from old, stale or damp flour and, in the opposite cases, reduce the amount of salt.

For the same reasons, increase the amount of salt in the dough on hot and humid summer days and decrease it in cool, dry weather.

Can you please tell me if iodized salt can be put in bread?

Can you please tell me if iodized salt can be put in bread?

Can. I always put it, because I don't buy another.

It seems that I have read everything in good faith, if you poke anything. nose. And the question is: why, as a rule, we put salt and sugar in flour, and even at different angles, and not dissolve it in water in advance? It seems to me, in the latter case, would these ingredients disperse more evenly throughout the volume of the dough and better enter into the process?

It seems that I have read everything in good faith, if you poke anything. nose. And the question is: why, as a rule, we put salt and sugar in flour, and even at different angles, and not dissolve it in water in advance? It seems to me, in the latter case, would these ingredients disperse more evenly throughout the volume of the dough and better enter into the process?

Sprinkle in the corners so that these ingredients do not come into contact with each other before the start of kneading and do not react with the yeast. This must be done if the dough is put on the timer - otherwise, under control, the kneading begins immediately and the setting of the ingredients does not matter.

For example, I pour salt, sugar, yeast into a sieve along with flour, and sift it and everything mixes perfectly.
Even in the bowl of the combine I try to mix according to the principle "flour into water".

Is it possible to use sea salt ?!

Tell me, something I didn't understand at all - should I put less or more salt for the density of the bread?

Tell me, something I didn't understand at all - should I put less or more salt for the density of the bread?

The optimum setting is 2% of the flour according to the recipe.
And you need to use this table, here is the correct calculation https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Optimal, apparently, implies medium porosity and airiness. I am interested in dense, finely porous bread and how to achieve this. Until I found the information, now, I'm collecting bottomless grains there and there.

Optimal, apparently, implies medium porosity and airiness. I am interested in dense, finely porous bread and how to achieve this. Until I found the information, now, I'm collecting bottomless grains there and there.

Optimal means so much that the taste is optimal, normal for the tongue. And it did not affect the quality of the bread, it did not inhibit the yeast.
The porosity is influenced by the composition of the ingredients and the flour / liquid balance. The less liquid, the steeper the dough will be.

Collect the grains here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0 , see the recipe, composition of ingredients, porosity from the crumb photo and decide

How can you calculate the salt in the bread dough: by the amount of flour or by the amount of liquid?
Example:
420g wheat-rye flour
270ml water-milk liquid part of the dough
By the amount of flour: 1% -4.2g, 2% - 8.4g, 3% - 12.6g.
By the amount of water + milk - from 4 to 5.4 g.
In the recipe: 1.5 hours l., which is approximately equal to 11g.

[are calculated from the amount of flour in the dough!]

Almost all different bookmarks and additions to the dough are calculated from the amount of flour in the dough!

We read carefully in the first post of the topic:

Thus, it is optimal to add at least 1 gram and no more than 3 grams of salt to the dough for every 100 grams of flour.
For 500 grams of flour, 5-15 grams of salt is obtained.

And how much salt do the manufacturers of bread machines recommend to put in bread dough?
Here, for example, are recommendations for the Hitachi bread maker, very successful and time-tested recipes (flour in grams / salt /% to flour):
200 grams - 0.5 tsp measured or 2%
300 grams - 1 tsp or 2.6%
400 grams - 1.5 tsp or 3%
Thus, manufacturers follow in their recipes the recommendations of the baking technology, the laying of salt within the normal range!
The amount of flour and other ingredients for making bread of various sizes

[Tanya,]

Tanya, Thank you very much for your work! It seems that I have learned almost everything about baking both here and from other sources, but it is forgotten, and remembering or saving on time is too lazy ...

[Olya]

Olya, Thanks for the kind words!

You, then, take all the contents into bookmarks by section:
Contents of the "Basics of Kneading and Baking" section
Table of contents of the section "Ingredients and accessories for bread"

You will understand the details there

Guess three times - is it already in my bookmarks or not?
I pick and collect everything that interests me, but everything is interesting to me!

I'll guess from one note - THERE IS! There is a lot! WELL DONE!