Part

Salt

You might say: salt percentage

Salt, usually close to 2% of the flour weight.

What it does
Seasons the bread, tightens the gluten, and slows fermentation.
Ask
Is the salt near 2% of the flour, and when does it go in?
Typical
About 1.8–2% of flour weight.
Trouble
Without enough salt, dough is slack and yeast ferments too quickly; too much salt retards yeast and reduces volume.

What to look for

  1. White crystals sit in a small dish beside the dough
  2. The baked loaf has an even savoury crust and crumb

Sources

  1. Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 10Salt is not added to an autolyse, because its tightening effect on the gluten network
  2. King Arthur Baking, Salt, SaltSalt provides flavor. … Generally, the correct amount of salt in bread dough is 1.8 to 2% of salt based on flour weight (that is, 1.8–2 pounds of salt per 100 pounds of flour). … Salt tightens the gluten structure. … Salt has a retarding effect on the activity of the yeast.
  3. King Arthur Baking, Salt, SaltIf there is an excess of salt in bread dough, the yeast is retarded to the point that there is a marked reduction in volume.
  4. King Arthur Baking, Salt, SaltWhen salt is left out, the resulting dough is slack and sticky in texture, work-up is difficult, and bread volume is poor. … If there is no salt, the yeast will ferment too quickly.

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