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@@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
@@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. 🕊👍🕊
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...
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.
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 🤓
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.
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.
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.
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.
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...
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.
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!
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
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.
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.
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.
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
Here, you have capablely demonstrated how to avoid a quantity of salt to escape " dough not rise and kinds of the practice."I am sure your chain of baking examples will keep us smiling at the dining table. Thanks for the video.
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!
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
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.
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
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.
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.
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. 😋
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.
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.
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.
@@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 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.
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 :)
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.
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.
My mom's pizza dough recipe uses no salt: Combine 1 - 1.5 cups warm water, 1.5 - 2 tbsp instant dry yeast, and 2 - 2.5 tsp wildflower honey. Leave for about 5 minutes. Stir with fork, spoon or whisk. Add 4 - 5.5 cups unbleached bread or all-purpose flour. Mix with fork, hands or spoon until it reaches a thick, dough-like consistency. Take out of bowl and knead with hands for about 10 minutes. Put back in bowl. Cover with saran wrap and leave to rise for 0.5 - 1.5 hours. Take out of bowl and with a rolling pin roll the dough out to a diameter of 10 - 12 inches. Top with whatever you want, then put it in the over at 425 Fahrenheit (220 Celcius) for 10 - 12 minutes. Enjoy!
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🤍
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.
Your insights are the best among bakers community. Clarity easily understood and frankly too informative 👏 keep it up my friend and stay blessed. From a baking pal from Saudi Arabia 🇸🇦 💞
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!!❤❤
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. 😀👍🍞☕
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.
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!
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?
@@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 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!
Thank you! I am a tiny bit heavy handed with the salt because of the flavor. Your experiments are so helpful. I make.a hybrid bread using about a cup of active sourdough plus a small amount of yeast (maybe half of normal amount). This gives me an easy preferment and a more predictable rise time. I can still keep do an overnight or longer in the refrigerator for a long ferment. Thank you so much for sharing so much information so concisely!
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 :)
@@hsf8908 If you have a kitchen scale, best to weigh ingredients - and check out ChainBaker's "Baker's Percentage" video: ruclips.net/video/v9tPXTlbYxM/видео.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.
Thanks, another great informative video. There are so many to go through and there is so much to learn. I am a self trained chef and never stop learning, great find.
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
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.
Dude, you can stop saying NaCl and just say salt like a normal person watching a RUclips 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
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.
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.."
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?
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.
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. ;)
Fantastic chanel,very well done !! I am italian chef from tuscany,and in the area of chianti ,siena and florence ,we use to make bred whit ouy salt. Short and long story why... In 1100, a time of strong rivalry between Pisa and Florence, the Pisans, to hinder the Florentines, blocked all supplies of salt. Rather than give up, the inhabitants of Florence began to prepare bread without salt. Serch for tuscan bred whit out salt. Thanks for your video bro.
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.
Thank you. I was using 20 Oz flour, 12 oz water, 1 tsp yeast, and 1/2 teaspoon of salt, and having loaves that were more like the "no salt" loaf. Dad needs less salt in his diet, so I was trying to cut back everywhere. Today I used the same recipe, with two teaspoons of salt, and it came out much better. I know, I have to change to the Baker's Ratio. I'll worry about that after grad school is over. :) Thank you, once again.
Great tutorial, very informative regarding salt and the different reactions based on salt percentages As a novice cook I was never told about the chemistry of make bread I’ll be watching other videos from your channel keeping making da kine .
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.
I can suggest a very good book by Jeffrey Hamelman. It's called Bread: A Baker's Book of Techniques and Recipes. Hands down the best bread book I've ever read 😃
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.
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.
Oh wow. I never knew that salt could have such an impact on bread like that. Now I Can see the importance of knowing how something like this can impact the taste and texture of bread and Dough. I will definitely put this to good use the next time I make bread or anything like that, Thanks for the lesson about it!!! 😛😊🍞
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.
THANK YOU!!! this is one of the only times the entire information was presented in the video thumbnail, saving me the time of watching the video. Hence i took the time to type you a BIG THANK YOU :-)
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!!
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!
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 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 :)
"I find it funny when people praise the pink salt for it's nutritional value. To get any benefit from those nutrients, you'd have to eat so much of it, you'd turn into a piece of jerky." You're so right! 🤣 Man, this is a great video. I'm subscribed now, and I think I'll learn a lot from you!
📖 Read more in the link below the video ⤴
🌾 If you would like to support my work click here ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
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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. 🕊👍🕊
🙏
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.
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.
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?
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! :)
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.
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!
I’m not sure why RUclips recommended this video but I really enjoyed it. Subscribed.
Welcome to the channel :)
@@ChainBaker thank you I look forward to watching more of your videos.
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!
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.
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.
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
Very straight forward and quick presentation for my impatient senses. No cheesy intros as well. Subbed for more!
Thank you! Welcome to the channel :)
Here, you have capablely demonstrated how to avoid a quantity of salt to escape " dough not rise and kinds of the practice."I am sure your chain of baking examples will keep us smiling at the dining table. Thanks for the video.
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
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
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.
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'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.
Very useful for me the tips about soaking seeds before kneding. In Tuscany, Italia, people eats PANE TOSCANO with no salt at all.
I love learning the science behind the bread ingredients. Thank you!
Cheers!
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.
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! 🤤
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.
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.
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 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.
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!
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 :)
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.
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!
I tried it and I am amazed with the results
Thanks for your channel 👍
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.
My mom's pizza dough recipe uses no salt:
Combine 1 - 1.5 cups warm water, 1.5 - 2 tbsp instant dry yeast, and 2 - 2.5 tsp wildflower honey. Leave for about 5 minutes. Stir with fork, spoon or whisk. Add 4 - 5.5 cups unbleached bread or all-purpose flour. Mix with fork, hands or spoon until it reaches a thick, dough-like consistency. Take out of bowl and knead with hands for about 10 minutes. Put back in bowl. Cover with saran wrap and leave to rise for 0.5 - 1.5 hours. Take out of bowl and with a rolling pin roll the dough out to a diameter of 10 - 12 inches. Top with whatever you want, then put it in the over at 425 Fahrenheit (220 Celcius) for 10 - 12 minutes. Enjoy!
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.
Your insights are the best among bakers community. Clarity easily understood and frankly too informative 👏 keep it up my friend and stay blessed. From a baking pal from Saudi Arabia 🇸🇦 💞
Thank you so much 🙏😊
This was an awesome experiment! It's interesting to see the differences and how they react.
Thanks man!
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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!!❤❤
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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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 :)
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!
baking is a big world, I do baking following recipes but i really want to learn
And the language barrier makes it difficult
Thanks for the effort
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.
Super nice to have the medium of video. People all around the world comparing their experiments with bread.
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!
Thank you! I am a tiny bit heavy handed with the salt because of the flavor. Your experiments are so helpful. I make.a hybrid bread using about a cup of active sourdough plus a small amount of yeast (maybe half of normal amount). This gives me an easy preferment and a more predictable rise time. I can still keep do an overnight or longer in the refrigerator for a long ferment. Thank you so much for sharing so much information so concisely!
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: ruclips.net/video/v9tPXTlbYxM/видео.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 the text description, helps a lot non english native speakers.
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.
Thanks, another great informative video. There are so many to go through and there is so much to learn. I am a self trained chef and never stop learning, great find.
Cheers!
The 10% salt bread looks like a computer mouse
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
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 RUclips 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
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 !
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 - ruclips.net/video/ez95TmSKG04/видео.html
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.
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.."
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You sir are a Godsend! This information is so valuable and I hope the majority can see this as well.
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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!
@@Δενβρισκωνικ arent all bodily fluids 0,9% salt? Or is saliva an outlier?
My knowledge only covers haematology& lymph nodes
Wow this video has all the information I could want down to the breakdown of starch on the crust. This is really well done.
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. ;)
Fantastic chanel,very well done !!
I am italian chef from tuscany,and in the area of chianti ,siena and florence ,we use to make bred whit ouy salt.
Short and long story why...
In 1100, a time of strong rivalry between Pisa and Florence, the Pisans, to hinder the Florentines, blocked all supplies of salt. Rather than give up, the inhabitants of Florence began to prepare bread without salt.
Serch for tuscan bred whit out salt.
Thanks for your video bro.
Cheers! 😎
I have made a saltless bread too ruclips.net/video/EV4eJzVxnZU/видео.htmlsi=nC6gvHK7ZIo0S1eA
I forgot the salt once and the bread didn’t taste good lol
Extremely interesting and usefull. I started baking focaccia last week. Thanks to your video i understand the chemistry of dough!
These experiments are great. This is exactly the kind of stuff I’m curious about as I’m getting into bread making.
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.
this channel is so amazing, there's no other like it on youtube where it actually does scientific food experiments and the effects
Thank you. I was using 20 Oz flour, 12 oz water, 1 tsp yeast, and 1/2 teaspoon of salt, and having loaves that were more like the "no salt" loaf. Dad needs less salt in his diet, so I was trying to cut back everywhere.
Today I used the same recipe, with two teaspoons of salt, and it came out much better.
I know, I have to change to the Baker's Ratio. I'll worry about that after grad school is over. :)
Thank you, once again.
Great tutorial, very informative regarding salt and the different reactions based on salt percentages
As a novice cook I was never told about the chemistry of make bread
I’ll be watching other videos from your channel keeping making da kine .
Impeccable knowledge of baking and great vocabulary. Well done sir 👍
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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this has just been unbelievably useful. I now understand why my bread was lackluster.
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.
Very - very informative. Thank you. The effect of just a little salt surprised me.
This is the best channel for bread. So much information, love it
Cheers 🤩
This is just the channel I've been looking for! I was about to buy a book on bread just to learn the "why's." Subscribed. Thanks!
I can suggest a very good book by Jeffrey Hamelman. It's called Bread: A Baker's Book of Techniques and Recipes. Hands down the best bread book I've ever read 😃
@@ChainBaker thanks!
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.
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Charlie, always room to learn more and what better way to learn than from the experiments that you do on your channel. Excellent.
Cheers! :)
Very happy you covered this. Adding salt makes no sense to me as it inhibits yeast proliferation. Great demo!
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.
i dont think ive ever watched a video about bread before and i watched through all of this, cool video!
Your videos are so informative and educative. Full of science, biology and chemistry. More videos please. Thank you.
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 :)
I really like the way you teach how all the components of different breads work.
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Oh wow. I never knew that salt could have such an impact on bread like that. Now I Can see the importance of knowing how something like this can impact the taste and texture of bread and Dough. I will definitely put this to good use the next time I make bread or anything like that, Thanks for the lesson about it!!! 😛😊🍞
Great info on slowing down sourdough fermentation with salt, and with adding the salt to the soaker for a long soak! Thanks!
Not to sound weird but your voice is really comforting
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.
THANK YOU!!! this is one of the only times the entire information was presented in the video thumbnail, saving me the time of watching the video.
Hence i took the time to type you a BIG THANK YOU :-)
Your voice is easily tuned out and your kneeding skills easily mesmerize the watcher
Every time i try to make bread with my super advanced kitchen it comes out like a weapon like tungsten carbide . Perfect video
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!
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 😉
Just looked at the thumbnail and got the answer, i'll thumbs up this one.
Been using the baker's percentage for bread making....works so well.
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 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 :)
So great this popped up today, I put too much salt in my loaf and it cooked differently but I didn’t realise why. Until now. Thanks!
"I find it funny when people praise the pink salt for it's nutritional value. To get any benefit from those nutrients, you'd have to eat so much of it, you'd turn into a piece of jerky." You're so right! 🤣
Man, this is a great video. I'm subscribed now, and I think I'll learn a lot from you!
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