On Thu, 11 Mar 2004 22:56:25 GMT, "Ron Anderson"
> wrote:

>
>> > Please expand on this. salt is one of the more confusing aspects. I have
>> > been keeping it in the 1.8 to 2 % range as I have read in many places.
>> Hence
>> > the 11 grams for a 1000 g loaf.
>> snip
>> > > > Ron Anderson
>> > > >
>>
>> The bread baker's rule of thumb is 1 ounce of salt per 1 quart of water.
>> Many of us add salt last after some development of the dough because the
>> salt tightens the gluten. Because of this it is easier to mix and
>partially
>> develop the dough without the salt. The effect of the salt on the dough
>is
>> instantly noticeable. Try it, you'll see what I mean.
>> Janet
>>
>>
>I do add the salt after the dough has been mixed as a rule.
>Given the 1 ounce to the quart rule that would come in at 12.28 grams for
>the 396 grams of total water used in that dough at 600 grams flour that
>makes it just over 2 percent, not far from the 1.8 to 2 % rule I have been
>following.
>

Hi Ron,

I may be off base, but...

It makes more sense to me to do salt as you have, that is, as a
proportion (typically about 2%) of the weight of the dry ingredients.
I don't understand why we would want more salt in a super-hydrated
bread (such as a ciabatta) than in a bread made with lower
hydration...

All the best,

--
Kenneth

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