Breadmaking: Salt Addition

4,469
108
Joined Aug 4, 2000
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:
 
4,469
108
Joined Aug 4, 2000
Salt toughens dough. The less time that the salt is "kneaded", the dough seems to remain more tender. :eek:
 
799
12
Joined Feb 21, 2001
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.
 

Latest posts

Top Bottom