This is How Salt Affects Bread Dough | The Effects of Salt Explained
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- Опубліковано 5 чер 2024
- Most bread nowadays is made with salt. I have read that it has only been used in breadmaking for a couple hundred years but seems like someone would have thought of it far sooner because bread has been around for thousands of years. There are places where some bread is still made without salt. Tuscany being one of them.
At only 1.5% - 2.5%, salt makes up a very small part of a recipe. This tiny percentage affects fermentation, flavour, and texture.
Salt acts as a tightening agent on gluten. It strengthens the dough and makes it more cohesive. As the yeast consumes the maltose made by active enzymes contained in the flour, it expels carbon dioxide. It is the carbon dioxide that gets trapped in the gluten network and makes the bread dough puff up. The stronger the gluten the more gas it can hold. This of course is not a rule that must be followed. Sometimes weaker gluten is preferable. Saying that, a dough without salt becomes extremely weak and can’t hold the gas effectively.
Besides improving dough structure, it also greatly enhances the flavour. Bread made without salt tastes bland. It has no character. Salt not only adds a salty taste, but it also accentuates the flavour of the flour and other ingredients contained in the dough.
Salt helps with controlling fermentation. It draws moisture through the cell walls of yeast through a process called osmosis. Yeast needs water to work effectively. The more dehydrated it gets the slower it will ferment. This is by no means a bad thing. A dough made without salt can ferment too rapidly and uncontrollably. This property of salt can be used for slowing down and controlling sourdough derived leavens and yeasted preferments. It is especially useful in hotter climates and hotter kitchens. Just a small percentage significantly slows down a preferment preventing it from over fermenting.
Salt inhibits enzymatic activity. This is one of the reasons why salted foods can be stored for so long. So, adding salt to a soaker can prevent it from going off. Soakers with grains and seeds often are made with hot water. Leaving a warm soaker to stand at room temperature for many hours can cause it to spoil. I will make a dedicated episode about soakers and how to use them soon. The same salt percentages apply for soakers as well as bread dough and preferments.
Salt helps preserve the colour and flavour of four. Unbleached flour has carotenoid pigments which give the crumb a creamy colour and wheaty aroma. Salt helps with preserving these carotenoids as it delays oxidation. Therefore, it is preferable to add salt at the beginning of the mixing process. Saying that, it is most important when using a mixer as the mechanical action can oxidize the flour a lot faster than hand kneading could. The resulting bread can have a white crumb and a lack of good aroma.
While normally all ingredients are calculated as a percentage of the total amount of flour, if a dough is made up of a large proportion of grains and seeds, then the total salt amount should be calculated in relation to the total weight of the grains, seeds, and flour. This is important for a correct balance of flavour. Grains and seeds absorb a lot of water and dilute the saltiness of the final loaf. Adding more salt will correct this.
Generally, 2% of salt is the standard for most recipes. I almost never stray from that number. It keeps the calculations simple, and it adds enough flavour while keeping the fermentation in check.
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..bist du Deutscher?
Ich bin Lette 🇱🇻
Essaie en faisant une prélevée
2/3 farine + 3/3 eau : 20 minutes
puis 1/3 farine + sel
2 percent of what? Water? Flour? Water + flour?
Flour. It's baker's percentage.
I suspect that the 10% dough ended up killing the yeast. It would be interesting to see the comparison with 5% salt.
It definitely did. I just wanted to show an extreme example. 5% could work, but it would taste too salty for sure.
@@ChainBaker Do you not think that the steps could also be a factor? Adding the Yeast to salt water, rather then either mixing the salt or Yeast in slightly later, say after an autolyse, might change it as once the salt is diluted in the either dough it should be a lot less likely to kill the yeast.
Also would be interesting to see if that is the difference between the 0% and 2% doughs
@@dking6021 i dont think it would spare the yeast. 10% salinity is a very extreme condition to expect yeast to live in
@@bustedkeaton Perhaps yeah, but the percentage of salt in the water would be what? little less the double that depending on how hydrated the dough is
@@ChainBaker i accidently recently used double the amount of salt which would be around 4% and it tasted just barely acceptable salty. so youre definately right that it wont taste any good with 5% xD
Your providing extremely valuable information. Basic principles get me farther than mere recipes. Knowing how and why something works provides freedom to innovate. Sincere thanks for your efforts here. 🕊👍🕊
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I feel this! For me it´s not about baking but rather cooking. Knowing how to balance different flavours against each other, how and when to add or remove moisture etc. That´s why I benefit from general information about basic principals to apply them to my specific needs. The video above was very interesting and something I never really thought about...
The exact reason as to why I almost never follow recipes directly. I love the experimentation process.
u need to find methods to get those basic principles by urself before tasting the freedom to innovate. Go and test and change and test again. Recipes are for those who already know the basics.
I should have used the phrase , “adapt to the available ingredients”, which is a type of innovation.
Pane Toscano, an Italian bread, also called "Tuscan bread", is made with no salt. It is eaten with salty toppings and sauces that pair well with salt-free bread. A friend makes salt-free bread since her husband has kidney issues and needs to keep his sodium and potassium intake low. She finds it easy to overproof the bread.
Came to the comments curious about salt-less bread. Thanks Bill!
As a descendent of Tuscans, I also came here to say just this. But it is probably worth adding that even amoung Italians, pane toscano is considered unusual and worthy of note for its lack of salt.
Bellissimo video e molto utile!
Io sono italiana, tosco-romagnola, adoro il pane toscano, che non è affatto insipido anche se è senza sale! Inoltre accompagnato dai cibi toscani tradizionali, il prosciutto, la finocchiona, i formaggi, ne esalta il sapore.
Making salt free bread isn't necessary.. The body needs salt and potassium to survive... even with a kidney problem. Using 2% salt relative to the number of grams of flour to bake bread is not much... and then when sliced... there is not that much sodium in each slice of that bread.
@@reagantrump3371 There is salt in a lot of food, so having none in the bread allows more in other food. Are you a doctor or dietician?
Fun fact about bread without salt or too much salt.
In north italy salt less bread is very common since it is always paired with things like salame or prosciutto or some other kind of "dry" meat or cheese that is usually very salty.
In south italy, as opposed to north (Tuscany), bread is usually very salty, with a % that usually go up to 3%. Since the salt is so high is added tipically after the dough started with his fermentation.
I guess in other countries it is the same, following some traditions maybe out there there are a more people than we think that like and still make salt less bread 🤓
that’s so interesting!
I tried salt less bread many times while I was in Italy. Personally, not a fan.
I'll stick to adding a little salt :)
i'm from north italy and honestly from my experience our bread is... normal? i honestly have absolutely never found a single place in the north selling saltless bread, making salame sandwiches sure does not stop us from having bread that also tastes great on its own
central italy, however, ooooooh boy is their bread saltless
it's a tradition there, i get it, and i don't mind the flavor toooo much, but the cultural shock of buying a regular loaf of bread and having it most of the time taste like soft cooked starches and no other flavor sure hits
@@ck_cal Tuscany only has saltless bread. Penso che l'altro si riferisse al pane Toscano che è risaputo essere "sciocco" (insipido in fiorentino), infatti anche Dante ci fa riferimento nella Commedia quando dice "Tu proverai sì, come sa di sale lo pane altrui" in riferimento al suo futuro esilio.
@@PRODAt3 yup, mi riferivo proprio a quello! Il famoso pane "toscano".
Appena cominciai a fare il pane col lievito madre imparai proprio con quello visto che il sale lo si metteva alla fine da tradizione napoletana, e capitava 3 volte su 4 che lo dimenticassi 😂
Poi vabbè, dipende anche dalle preparazioni. Tipo se faccio i panini rustici con affettati vari o magari recentemente ho fatto quello coi cigoli (ai quali ho aggiunto il sale e il pepe dopo aver reso il grasso) tengo il sale a 1% per evitare che escano salati.
Nice to see the effects of salt in bread. I thought salt won't make that much of a difference in bread, but I was very surprised at the result of the 10% salt. I usually use 2% salt in my normal bread like sourdough, baguettes, croissants, brioche, ciabatta, sandwich bread, and 3% salt for pizza dough. I've never tried a bread without salt or anything over 3%. the 10% looks like playdough, or some thing you'd find on the side of the road...
Haha yeah it was a brick! 😁
too much salt can kill yeast, that's why.
I used to work in a bakery. One night someone forgot to put salt in a batch of dough. We all tasted the bread. It’s so bland that you wouldn’t want to eat it.
@@raynarks some places make bread without salt, usually intended to be paired with specifically salty things like cured meat and particularly salty cheese.
Still baffles me how clean simple and to the point your videos are, while remaining thoroughly enjoyable. The timelapses of the process, rise, the comparison shots give soo much to the quality. The analytical nature sort of reminds me of Stefan's tests @ CNC kitchen.
Wow, thank you! :)
It's interesting that a lot of recipes actually recommend adding salt after mixing your dough. I think more than anything, this has proven that salt actually affects the yeast proofing. I wonder if adding the different amounts of salts later in the process would have a different affect on the yeast and gluten components of the bread.
Exactly this.
A few people have said this, but I have personally never encountered a recipe which says to add the salt after mixing. Perhaps I will make another experiment in the future and see how it turns out :)
@@ChainBaker I tried ATK’s challah recipe that calls for adding the salt after mixing the dough, but haven’t experimented with adding it in the beginning so I have nothing to compare the finished loaf to.
Pretty much every pizza maker in Italy adds salt toward the end of the kneeding process
A always add the salt on the dough and never on the water. Idk why. That’s just why my dad taught me.
Thanks for doing videos like these. I’ve been getting into bread making recently and it’s helpful to understand what every component is doing individually.
I think a lot of home bakers fall into the trap of following instructions without understanding what they are doing. Glad your channel is so process oriented and scientific
Thank you! I have quite a few more videos like this planned :)
I have been baking bread since I was a kid with my gma in the 80's. Her trick was setting the oven temp 50⁰F higher for pre-heating. Once you slap your bread into the hotter oven drop your temp the 50⁰ F to cook at the normal temp. That first blast of really hot air when you place your dough in the oven really makes for a quick bump in your dough rise and a crisp crust.
Example: Set oven to 400⁰ instead of 350⁰ to pre-heat oven. Once oven has come up to temp put your dough in, shut the door quickly and immediately drop your temp. It really makes a difference. Just don't forget to cut your temp down as soon as you place your dough.
That is a great tip. Cheers!
Yesterday i was making pizza and by accident i dropped 32 gr of salt (1kg of flour) it wasn't salty but it made the dough very tense and resistant to be stretched had to leave it to rest to fully strech it. Thanks for your content as always!
Brilliant. That is going to fix my issue with poolish fermenting to quickly. And great tip on the seeds too. So much to learn. Thanks.
I'd love to see you do this one again but comparing amounts of salt that are closer to what we'd really use. Like 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%. I love salt and I'm always curious how much I can get away with adding to my bread but I've never gone over 2.5%. The 10% was super funny for sure, I'm just curious what the boundary is on what we can get away with.
Definitely a good future project! Thanks :)
why dont you, uh, you know, do it yourself.
@@am5064 Why did you watch this video? Why didn't you, uh, you know, just do it yourself.
I've been making bread for most of my life but the results have not been at all consistent. So I really appreciate all your information. Thanks to you I now get more consistent result. Always enjoy your videos. Thanks
I find that dough for dumplings/potstickers fair better with little to no salt content, as it makes the dough a lot easier to stretch, and since the filling is so flavourful, it doesn't need the extra enhancement.
I love learning the science behind the bread ingredients. Thank you!
Cheers!
This was an awesome experiment! It's interesting to see the differences and how they react.
Thanks man!
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What a great video! I had no idea that salt was so important in the correct ratio for bread to rise and bake correctly. Thank you for this bread baking lesson.
Very straight forward and quick presentation for my impatient senses. No cheesy intros as well. Subbed for more!
Thank you! Welcome to the channel :)
Very interesting. I'm baking bread - gluten-free and vegan. My salt content has been creeping up, and the crumb has been tightening. I have to test your salt equations and see how it goes.
Very useful for me the tips about soaking seeds before kneding. In Tuscany, Italia, people eats PANE TOSCANO with no salt at all.
Thank you so much for this video! I've been having some difficulty with my recent recipes and I've been adding a bit too much salt and that's why I've been having problems. This was so helpful.
Another helpful video, Charlie. I was glad to hear you mention the unmentionable about nutrients in (pink) Hymilayan salt. The jerky comparison was priceless! 😂
Today was a chocolate cake bake. Made with sour cream and hot, strong coffee. 😋
That sounds like the ultimate combo! 🤤
Been binging your videos for the last few weeks! Love them so much. So many unique recipes, creations, flavors and science! Thank you so much for the tip on preferment with salt to slow down fermentation. I would like to try a sourdough creation soon, and as I live in a very hot climate was wondering how I would maintain such a thing. Thank you🤍
Awesome! Thank you! :)
Exactly, here in Thailand it takes some experiments to find out the right recipe for getting a decent sourdough result. Not only hot but also humid climate needs some adjustment to the "cool" recipes of the north.
Brilliant!
Anytime I've had bread fermentation failures, it's because I "winged" it on the amount of salt added.. (now I always weigh it, so it doesn't matter so much if I use fine ground vs course 'sea' salt). Thx for the lesson.
Exceptional video! You have a very practical way of explaining the concepts with demonstration that is very easy to follow! Thanks for also mentioning the negligible effect on dietary intake of the minor amount of salt in bread recipes! Just great!
I've only baked so many loaves in my life (no pun intended), but I've always added salt. I usually measure by touch so I can't comment on the percentage. I also add brown sugar (probably a teaspoon or so), and I'll taste the dough a bit to ensure I have the right type of sugar-salt balance for the occasion. I've made wet-dough high-gluten bread which goes well with sweet toppings. I've made dry-dough bread which has a type of pizza bread texture, and goes well with savoury toppings. I've made ordinary bread. I've made bread with semolina which tastes very rich (maybe too rich for some people). I've mixed flour with toasted oat flour (homemade) which was a little interesting. I'm just an amateur, but I guess my loaves have never failed because I always added a moderate amount of salt.
Hi CB, another great informative video, I have definitely learned something new as I had no clue on what salt did from rising to taste, I made bread a few months ago and it was a large loaf but tasted bland now I know why haha Thank you again for educating me on the importance of adding salt. 😀👍🍞☕
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Been trying to recreate some bread and have been having trouble finding good examples of what changes like this do/look like, so glad the algorithm brought this to my attention, it'll help a ton.
Dude, I love these videos. Experiment based questions, it helps us all know what each ingredient contributes to the final product, and why.
love it, love it, love it.
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Thanks for a fascinating video! Sadly, I'm on a low-salt diet, and until now haven't found any decent explanation for the role salt plays other than "it just tastes better". I've restricted myself to baking the kinds of bread I like (baguette, naan) by reducing the salt content by 80%, and your findings were consistent with my own. My baguettes are actually pretty decent, but they are definitely less springy and more bland than the real thing. And my naans are way less flavourful than tandoori naans, but they at least do a decent job of soaking up a curry. Until now I wasn't sure if that was down to chemistry or my own lousy baking skills :)
This is exactly what I've been looking for. Foolish rookie baker I was, I wanted a more savory bread so I just added more salt. The end result was a dense and disgusting brick, and this explains why.
Thanks so much!
Glad it was helpful :)
Use some olive oil bro
Charlie, always room to learn more and what better way to learn than from the experiments that you do on your channel. Excellent.
Cheers! :)
Thanks for another great video. You have elevated my bread making skills through your knowledge of recipes, scientific analyses and handling technique. A video on how adding fats to a dough recipe effect hydration would be great.
Thank you for this video. I just got an old bread machine and followed the first quick start bread recipe. But, I was surprised that the recipe asked for 2 TABLESPOONS of salt! I still added that amount thinking I had to follow the manufacture recipe. Turns out it was a huge mistake. Indeed, it killed the yeast! Tasted fine, but REALLY SALTY 😂 Oh well… I learned a lot!
This video reminded me of when I took baking fundamentals/theory and then doing the actual baking classes after. The first class was to teach the science behind baking and the math, how each ingredient and ratio mattered to make the end product, substituting the right amount of one ingredient for another if needed, etc. Very good video.
These experiments are great. This is exactly the kind of stuff I’m curious about as I’m getting into bread making.
Omg, this is the type of bread/baking science that I have been looking for on youtube for years. Most of the time, when I look for youtube videos and guides on bread baking, its specific recipes with specific quantities, and the narrator will maybe make an offhanded comment about "this ingredient helps to achieve this in this particular recipe, more will do this, and less will do this", but then they say nothing more and continue the video. Then I wonder why when I try to recreate certain recipes in the conditions of my own home or play around with measurements to try different flavors and end results, things don't always work out consistently. This is the type of knowledge and understanding of baking mechanics that I have been searching for, and you've definitely earned yourself a new subscriber. Now I just need to watch the rest of your past and future content. =D
Hey Adam! Welcome to the channel. I'll try and make as many videos as this one. Hopefully I don't run out of ideas ;D
Me: "Alright, the taste test, try the small one!"
Him: "obviously we're only talking about these two.."
Me: "yeah, that's what I was thinking, right.."
😆
Wow!!! The one with 10%?looks exactly like the first loaf I tried with sourdough starter and salt I used was exactly as the recipe called for but its sea salt that low in iodine,,, I wonder if that’s the reason why it came out so horrible. I’ll try a different salt. Thanks Chainbaker!
I was struggling making bread before seening this. I knew that salt can affect bread in some way, but THIS have opened my eyes. Thank you very much you saved me.
The salt in the pre ferment is useful. Thanks for that. Your series seems to be answering all the questions I ever wondered about. Thanks for that too.
This really explains my mistakes and my attempts to reduce salt. I also had a loaf turn out small and dense like your third example and I couldn't figure out what happened. I bet I put in salt twice not realizing it. Thanks!
The 10% salt bread looks like a computer mouse
Oh man, I love this video so much. I've been searching for videos of comparing different amounts of bread ingredients. I would love to one on different sugar amounts, kneading time, rising time and hydration amount. Very informative video, thank you so much!
Check out the Principles of Baking playlist on my channel for more 😉
I just discovered your channel as I was trying to find out what went wrong with my bread. My 4th loaf I've ever made, my 2nd wholewheat and something was definitely wrong. I instantly thought maybe I'd forgotten to add salt and when I tasted it, it sure didn't taste all that great. This vid confirms it! And as I obviously need lessons, I plan on watching a lot more! Thanks for making this vid.
Very informative - I'll stick to 2% 🧂👍, the extra segments on how you can use salt for soakers and how to use it to control your preferment were an extra bonus! Thanks again for sharing :)
A full soaker video will be out soon btw 😉
@@ChainBaker Yes, you did mention that in the video - can hardly wait. I really enjoyed the last two recipes that used a soaker.
How to know how many percent you're using salt ?? How to measure it just curious ?
@@hsf8908 If you have a kitchen scale, best to weigh ingredients - and check out ChainBaker's "Baker's Percentage" video: ua-cam.com/video/v9tPXTlbYxM/v-deo.html
@@Jeepy2-LoveToBake oh i see thanks for replying i will watch it but what if I use 2 and half cups of flour and I add 1/4 teaspoon of salt how many percent is that just curious
Thanks for this informative video. Although I generally bake sourdough, I add “regular” bread for sandwiches, baking up to six loaves at a time and freezing. You mentioned here that unbleached flour contains carotenes. I would love to see a video comparing bleached vs unbleached bread flours and how each affects the final bake.
this channel is so amazing, there's no other like it on youtube where it actually does scientific food experiments and the effects
Very informative. I knew that salt was a stabilizer in the fermenting process, but was not sure how it worked. Thank you very much enjoyed this.
In Tuscany, bread is usually without salt, being used to accompany very salty cold cuts (prosciutto toscano, salame).
This way the salt contained in the cold cuts balances the lack of salt in the bread. ;)
Adding salt to the preferment - what a great trick for summer months! I've always thought salt could damage it, but it makes so much sense now. TY for sharing!
About saltless breads: I've tried a traditional one from Tuscany (pane sciocco) paired with the region's cured meats and cheeses, and the Jewish matzah flatbread. Both are interesting to try, but I'm sticking to that 2% in my diet. :)
Out of curiosity, what are the salt alternatives that you mention in the video?
Potassium chloride would act as salt in the flavour department. Not sure how it would affect the structure of the dough.
@@ChainBaker You are forgetting bread is generally made with sourdough, not with brewer's yeast. Sourdough gives a lot of taste to the bread thanks to its innate acidity. On the other side the brewer's yeast it's easier to work with but it gives zero or bad taste to the bread. In Italy it's common to use the bread to make "scarpetta"(cleaning the dish with a piece of bread...) or to put inside the "minestrone" overall in Tuscany, this why don't use salt in the bread generally in the central Italy.
P.s. It's not the salt increasing the shelf life of the bread(or any other baked product ), it's the use of sourdough, thanks to his acidity.
@@saporob you can't generalize that breads are "generally" made with sourdough. Sourdough breads are made with sourdough starter. I've been making breads for a year and a half now, quite a variety as I'm learning about bread, and I do NOT have sourdough starter. There are tons of breads NOT made with starter. There is definitely a subset of people who ONLY work with starter. But, for sure, it's not a generalization for "most" breads.
this actually helped me a lot and i did not expect it, last time i made buns i was wondering why the recipe videos always had such amazing looking bread while mine was still white, didnt expect that i put too much salt tho
I love how you explained it step by step! I didn't know salt was affecting the ending product that much! Subscribed.
Thank you and welcome to the channel :)
It would be interesting to see salt amounts under 2% in increments. In other words what is the minimum amount of salt necessary for good texture, flavor, and rise.? Can a salt substitute like potassium chloride be used as a substantial part of the 2 percent salt requirement. If a loaf needs 15 grams of salt to make 2% what would happen if you used 2 grams of salt and 13 grams of potassium chloride. Will the potassium chloride work like sodium chloride as far as rise, texture, and flavor?
I second the idea to see how KCl vs NaCl effects bread
Because of the way kidneys work increasing potassium salt intake increases sodium salt retention and consequently raises blood pressure. Mixing NaCl and KCl is a terrible idea if you are on a low sodium diet for health reasons.
Great suggestion! I shall investigate!
@@user-ib1nw2bt4i arent all bodily fluids 0,9% salt? Or is saliva an outlier?
My knowledge only covers haematology& lymph nodes
Thanks for a very clear and well paced video. It seems to me that the jump from 2% to 10% NaCl might have been a bit too much. Maybe if you could do this again, you could got from 1% to 2% to 4%, doubling each time. This is likely a more informative range. I also wonder why you kept the timing the same for all. As a baker I have learned that "event based" decisions need to be made, rather than time based. if you waited longer, would the high NaCl doughs catch-up with the 0% NaCl? I think that the 2% likely would have caught-up with the 0%. But maybe not the 10%, since that was a high dosing rate and relates to my first question above.
I just wanted to show an extreme example because we should really be sticking to around 2% in any case for best results :)
Dude, you can stop saying NaCl and just say salt like a normal person watching a UA-cam video, we get it, you know that salt is sodium chloride, goddamn.
@@ChainBaker how to tell how many percent of salt am i using like if I use 2 and half cups of flour and I added 1/4 teaspoon of salt how many percent is this just curious
Great info on slowing down sourdough fermentation with salt, and with adding the salt to the soaker for a long soak! Thanks!
Wow this video has all the information I could want down to the breakdown of starch on the crust. This is really well done.
You're just contaminating the yeast by mixing it with salt and water... Always mix salt with water, and add a bit of flour before you add the yeast
Check this out - ua-cam.com/video/ez95TmSKG04/v-deo.html
I forgot the salt once and the bread didn’t taste good lol
This is so helpful for me I try to avoid salt where ever I can because my family has a history of high blood pressure and my bread always came out a little dense and spongy instead of soft. I always thought it was just a flavor thing. Now I wanna try adding the salt and seeing if my bread is any better.
This is useful for new bakers. Thank you and I hope to see more of your experimentation.
This is super informative, I never knew salt had such a major effect on dough; Thanks for the amazing video and information.
This is my favopurite new bread baking channel! What great way to explain and visually show the effects of the various ingredients ! Keep it coming !
Today I baked a Sourdough Bread that I had forgotten to put Salt in. The Bread was the same texture as yours. This Video was very informative. Thanks!
I've been cooking professionally for about fifteen years now. Not much baking in that time but I do really enjoy it. Mostly the meats and sauce kind of work. That video was the perfect explanation I could have asked for what salt does in dough. I honestly never realized, even after making pizza dough every day for 2 years.
Keep up the great work.
Cheers, Adam! :) I worked in the kitchen for almost 10 years before I baked my first loaf. Been hooked ever since! :)
@@ChainBaker When I went to culinary school baking and advanced baking where my two best classes, and favorite. Honestly though keep up the awesome videos! Keep it tight and stay safe.
I like your experiments, very useful in clarifying my general understanding. Keep it up, you have a very methodical way in presentations 👍🏻
I really like the way you teach how all the components of different breads work.
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The bakery my family had when I was younger would use an extremely high salt + yeast dough, around 5% salt and a pound of yeast per 100lb flour. Very tight crumb, but quite soft and not too salty at all! Now I like more glutinous breads but the recipe still works and is very good for sandwich bread
Fantastic. Once again, you’ve presented a topic I thought I understood, but as usual I learned something new. Time to experiment with salt in preferments and soakers!
This was a very interesting experiment to watch. It is quite cool to see the effect of salt on hydration of the finished loaves. The saltless loaf is perhaps a 60-70% hydration recipe? I wonder if the addition of more water to the salted loaf to increase hydration, would maintain gluten structure and taste of the salted loaf. Will have to try it out.
You can bet your unsalted buns I learned a lot! I've learned about your channel recently and so far I'm loving all the technical aspect of your videos.
Very happy you covered this. Adding salt makes no sense to me as it inhibits yeast proliferation. Great demo!
I don't know if this was mentioned before, but in the beginning when you were talking about salt just being used in the last few hundred years, it does mostly make sense, salt thousands of years ago, was literally worth its weight in gold, and so on, until a couple of hundred years ago, so salt wouldn't have been used for a very cheap/"common" meal like bread, would've been used for preservation of things like meat
The video I quite literally was waiting for. I did a Ctrl + F search on your vids yesterday and was like "dang, he should do one on salt". BOOM. Prayers answered; learned a tonne. Thanks!!
Awesome! ;) I got a few more like this one lined up!
my father was a old school baker (wood fired stone oven) and he used 13 gram salt pr kg of flour.
btw, approx. the same amount of salt is used to prepare meat (12-15 g of salt per kg of meat), it depends on the percentage of fat... some say that the best rule is - as many percents of fat in meat, so many grams of salt per kilogram.
Been using the baker's percentage for bread making....works so well.
Thanks for the video.
In the island of Mallorca (where I'm from) the regular bread doesn't have salt.
And I can tell you that I love these bread.
The way these bread is done is the folowing:
About 10% preferment (dough of the previous day)
Around 60-65% hidration.
Around 1% fresh yeast.
1st the dough is made, and rests for a short time, around 15'
2nd the dough is divided and the bread is shaped (round shape)
3rd it ferments around 1h
4rd goes to the oven (cuts on top). At the beginning with a little bit of humidity. Temp around 210 Celsius. No ventilation. 750gr bread takes around 50' in the oven.
Thanks for your videos.
I must try some salt-less breads for sure! Cheers :)
Awesome! I always thought adding salt somehow affected fermentation and never really knew when to add it but, I knew no salt was just no good. Awesome little experiment! Thanks, man! You got a subscriber in me!
Welcome to the channel! :)
Very - very informative. Thank you. The effect of just a little salt surprised me.
Awesome video Charlie! Very informative and helpful, every video there is something new to learn. Thanks for sharing these results.
Cheers!
That's it! When I made my pizza dough without salt (I want less sodium in my diet) it typically grew out of control and was so sticky to the point of being unkneadable.
So that's the reason why ive been struggling with my dough lately, thank you!
Super nice to have the medium of video. People all around the world comparing their experiments with bread.
Thank you for posting this last week I made some bread bowls from a recipe I saw online but the dough barely rised, the texture wasn't soft and the bread tasted weird but then I realized that the reason the bread turned out like that was because for whatever reason the recipe called for a tablespoon of salt. I don't know why the person who made the video instructed to put that amount of salt but when I tried again I added a teaspoon of salt and my dough rised, the texture was right and it tasted good.
Love your videos bro, I appreciate your efforts and the meticulousness you practice.
Thank you so much 😊
i dont think ive ever watched a video about bread before and i watched through all of this, cool video!
Such a good video. Incredible. Chain Baker you’re an amazing educator.
Thank you so much, I have seen a few videos by you. and definitely will be coming back. I like your experiment spirit
I tried it and I am amazed with the results
Thanks for your channel 👍
Thanks for the tip on the hot weather sourdough! Perhaps mine will work now!
Wow! The more I watch your awesome videos, the more I realize how little I actually know about bread making! I am so happy that I accidentally found your channel! Now, I will buy a notebook dedicated to your incredible knowledge of the science behind successful bread making! Thank you so very much for sharing all of your hard work to teach we who are new to this beautiful art!!❤❤
in my opinion the quality of this video is very good this channel seems underrated. I literally thought i was watching a video with at least 200k veiws. nice job btw
Thank you so much! :)
i'm never ever making a loaf of bread in my life but this is really good info. thank you chainbaker :D
You sir are a Godsend! This information is so valuable and I hope the majority can see this as well.
🙏
I hope your videos are in the bread 🍞 101 section of all culinary college classes. Amazing what one ingredient can do. That's the reason I love making pizza 🍕 dough and just in general, every ingredient and method of making to the last minute heating up the oven, matters. Great visto and thank you for the consistency of keeping your chain on haha 🙂👏🏼👏🏼👏🏼👏🏼 Definitely going watch the salt percentage I use in my pizza 🍕 dough 🙂
The flour/starch based ones can be baked at high temperatures (up to 220C I'd say). The egg, milk, and sweet glazes will caramelize too much at high temps (over 190C).
Extremely interesting and usefull. I started baking focaccia last week. Thanks to your video i understand the chemistry of dough!
Great video. I'm in a hot climate, so I'll experiment with the pre-ferments and salt. Thank you
Very glad the algorithm sent me here to your channel. I've been seeing a lot of people locally make bread and cakes and very often I would see rolls that are close to the third roll of bread in your video. Now I know it's likely because they must have used salted butter instead of unsalted butter. I'm definitely gonna explore your videos so that I can be better informed on who actually knows what they're doing when they sell baked goods.
Salted butter should not affect it that much since there is not a huge amount of salt in it. But perhaps you will find some answers here. Welcome to the channel :)
this has just been unbelievably useful. I now understand why my bread was lackluster.
Great video and wow you've gone pass the 60k subs in no time great work and keep it up !
Thank you so much! 😍
This was one of the most soothing and informative video's I've ever watched. I wasn't looking for bread video's nor did I care for them, but I find my self subscribed off the recommendation lmao.
😍