How much salt is too much or too little in your sourdough bread? | Foodgeek
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- Опубликовано: 9 июл 2024
- Experiment Time! Today I am going to see what difference different amounts of salt does to the handling, the final crust and crumb and the taste of your sourdough bread.
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#sourdoughbread #highhydration #shaping 
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When life seems to fall apart around you, you go watch Sune and his calmly delivered, smart advice :-)
Try an experiment time that tests laminating the dough at different points in the bulk fermentation!
Would love to see this too
Great idea, I’d love to see that as well 👌🏽
Good idea, Julian. The videos I've seen of lamination look unbelievable fussy to me. I question whether there's any utility at all for that extra step. Sune, take this challenge, please!
That would be really interesting.
Yes please
Really interesting experiment! Loving all your videos. Tried your beginner sourdough recipe recently and I got the best results of all the recipes I've tried so far. Thanks for all your hard work!
love all your experiments/videos. thank you so much!
these experiments I really appreciate, because they honestly helped give me confidence in bread making far more than anything else. Since knowing I can be a bit loose with measurements and play around a bit wont ruin things, really just allows you to relax and not feel bothered if something isn't just right.
It is such a pleasure to watch you! When I make my breads it is relaxing because everything is always okay and there is no pressure in Sune's kitchen. Mistakes are allowed as a learning experience for next time; I just love it! You are just the most perfect teacher ever.
Always enjoy your experimental videos, thank you.
My husband is on low sodium diet, I have not try to make no salt sourdough bread yet but I have baked with less than 1% salt and it turn out good too and for me I just have the bread with salted butter.
I really love your experiments Mr. Foodgeek Sune! I learn a lot from them and they show me, that there isn't a right or wrong really if you know the basics of bread baking. It chills my moods, because a lot of women think that this or that is the only right way. You show me there is a lot more!
Again! Helpful and delish video! Thank you Sune!
It wouldn’t be Sunday morning without EXPERIMENT TIME! Love it. Thanks!
Excellent experiment, I may try upping the salt % in my next loaf. And I love that you include your formulas for us. Thank you for your videos and your experiments 🥰
Great video and music. Love the Electroswing! 😊
Because you do so many experiments you encouraged me to do some of my own. Lately I started feeding the starter and preparing the autolyse together. I would leave them both around 4 hours. Then I mix them. This frees my up for 4 hours and I end up with much better gluten development. I use 2.5g of salt mixed in with the autolyse.
Your videos are very helpful and informative thank you, we grow barley on the farm and was wondering what percentage barley flour would be best used as wholewheat
Rene Hanekom I would love an answer to this too. I have barley flour from an experiment farm and have had success using 10% barley flour, 20% WW flour and 70% bread flour, but I would like some other ideas about what would work.
Idea: experiment about toasting the flour before using it.
Word of caution: water absorption incresases A LOT. Took it to the extreme and toasted 100% of the flour for a long time, until very brown. Had to use 105% hydration to achieve the consistency of a 60% hydration dough with raw flour would yield. This was a few minutes ago, so no taste test yet.
Sounds interesting. Let me know how to tastes :)
@@Foodgeek will do. Even before baking, though, I can already see that gluten is completely denatured by the toasting process. It behaves somewhat like rye which has very low gluten, breaks apart easily.
Okay, fried a bit in a pan. Taste is amazing, kind of a popcorn-ish flavor. As I said, gluten is dead, so this might be good as a low % in a bread to give a small hint of toasted flavor or in preparations that don't require a good gluten development.
When I hear Sune say "experiment time", I automatically hit the like button. Great vid, thanks!
I was needing this one. Once I accidentaly used double the salt in a recipe and it turned out surprisingly ok ??
Not that it had amazing oven spring and all, but it had an open-ish crumb. Also the salty taste was awesome
wait until u learn about msg ... 2% salt 2% msg ... u will thank me later
How would you like to test different liquids (100% water, 100% beer and 50-50 or orange juice , root beer etc.) ?
I love your channel, keep teaching the best ways to make sourdough bread.
Thanks.
Yessssss! Another grand slam experiment! I typically use about 2.7%.
Great video as always! :)
Experiment tips: Different feeding times.
Like bake from:
1: 2h after feeding the starter.
2: 6h after feeding the starter.
3: 12h efter feeding the stsrter.
Thank you Sune. Now I will try a lower salt bread. Your videos are excellent.
Great videos. I always wonder though why you don’t scrape the bowls after making the dough. I usually use a plastic scraper to clean up the bowl before the first 30min rest. Less cleanup 🙂
I like your videos very much....lots of good and reliable information presented in a logical and methodological way. I have learned a lot from you. Do you ever use diastatic malt powder? If so, does it really make a significant difference in (especially) whole grain loaves? Would you consider doing one of your "test" videos on the use of malt powder. Thank you for your high quality videos.
Thanks for the experiment! I made dough yesterday and will bake today - almost upped the salt from 2% to 3%. Maybe next time.
Love your experiments! Do you have the ability to blind taste test, or have someone else do so? I'm also curious if your sourdough tastes different over time, both as a loaf ages, as well as your starter possibly changing as you feed it different batches of flour.
You are so entertaining!!
Great video! (Again!) On the subject of salt, one of the other turf wars is between the people who add the salt early and those who add it late. It would be interesting to see what happens when you try that.
I always learn something when I watch you 😃
Another great video! 😁
Great video as always! I will give the 3% a go next time! Many thanks! 👍
i'm making a sourdough bread while watching this video! Keep up the good work Sune!
This is super helpful! Always feel that my bread could use a bit more salt but never know how much is too much.
THANK you for this. I've always been a salty gal and while I've enjoyed my 2% salt sourdough, I often found myself salting it afterwards to my taste. Knowing now that 3% isn't gonna kill anything. I'm gonna give 3% a try.
This is great! What do you base the % salt on? Total grams of flour?
I always use 3-3,5% salt in my loaves, depending on the amount of rye flour I use. The more rye, the more salt 😊
Sune what bench scraper do you use in your videos?
Would be great if you do experiment with different time intervals between stretch & folds but overall same bulk fermentation time
Hello Sune 👋 your videos are very interesting and useful for someone who bake for fun like me. Have you try baking bread at different initial dough temperature? I mean bake it straight out of the oven, leave it to room temp and bake and bake it when the dough is warm. I live in Thai, the temperature around here is slightly over 30C. I’m curious how the temperature of the dough will affect the final product, thanks in advance!
In Tuscany they make a type of bread without any salt at all, called pane sciocco. Normally it’s accompanied with salty things such as seasoned meet/cheese hence it’s less of an issue for them.
It's a special case :) I did hear about it, but I think it's a more common application to add the salt to the bread :)
Thanks for the video, great stuff as always. What hydration percentage do you use, and how long was your bulk fermentation? Usually by pre-shaping/shaping, I've found that my dough doesn't stay in that nice round shape that your loaves do. Appreciate any feedback!
The hydration is 80% here, there are links for bread formulas available under the video.
I would also like to know how long is the overall bulk fermentation, although he mentions he is doing the remaining bulk fermentation (after the stretch and folds) in the bread proofer at 30 degrees celcius (I’m assuming that stretch and folds are done at room temperature, whatever that is 🤷🏼♀️). Would be good to see the whole process documented.
Nice video Sune! Today I baked a sourdough bread without any salt in it! completely forgot! Damn is so different... in a bad sense! I recall that the dough was stickier but I thought because of the rye and wholewheat flour content in it. And the oven spring was not great. However the bread looks good and is eatable (hopefully)!
My husband and I love your channel! I was wondering about the blade used in the video. I'd like to get one for my husband for his first Father's Day :)
what's your oven setup
(baking method)
How about an experiment for how long you can refrigerate/ferment your final shaped dough to see how it affects tanginess and leavening. How long is too long...or too short? And do you need a levain fed with ripe starter or could you skip a step and just use a larger amount of fed starter as your levain? Great videos! I love sourdough and am learning as I go.
You used to autolyse the flour and water on their own, now you do it with the starter. Any reason why? I've done it both ways and don't notice any difference in the final product.
I think he did an experiment on exactly that.
Experiment time suggestions: rising in various ways from in a proofing box, under plastic wrap, covered in a dry towel, covered in a wet towel, and covered in a hot, wet towel
I am posting this before the end but I made a loaf two weeks ago and forgot salt. it came out great in my case--at least for my taste.
I like doing a fold then a lamination. When the dough is spread out I just add salt - course grain kosher salt - I just evenly distributed the salt and then do the lamination. This distributes the salt evenly and I find I get the salty taste I like without adding too much
Good food is good not just because of more salt, but the right amount.
I'm using 3% for my pizza dough, too. When I'm using the rest of the dough for bread, it does taste great (4-5 day old dough has taste in it :) ) but it really is on the salty side ;)
Thanks for this experiment! I have to minimize sodium intake, so researching low sodium breads. And I will experiment myself with how low I can go on the salt.
For the sake of taste I wouldn't go to 0%, but I'd try with 0.5% 😊
@@Foodgeek Thanks, I will try that for sure. I also found an interesting bread with no salt (but using sugar, I think, to slow down the yeast like salt does). Sugar is fine for me. I'm going to play around also with using the refrigerator to keep yeast growth at a moderate pace.
Hi, I have got problem with my bread. Why bottom of bread was cracking? I make steam in oven, I bake on pizza stone. Maybe I should turn off heating top at the beginng of bake (first 20 min) What are your ideas?
I've heard that salt slows down the proof time, but I have a preference for 3% salt. Was there any difference in the proofing times for your 3 loaves?
Eating sourdough toasts and watching this, while my sourdough bread is being baked. Not obsessed at all!
Hi Sune,
I have question to you. Do you know what is the time proportion between bulk fermentation in room temp 21C and in the fridge 2C?
I just wonder if I can keep my sourdough in room temp up to 12H before it over proofs then how long I can keep it in the fridge before it goes over proofed?
I'm asking because if sourdough bacteria eat up substances that are unhealthy for humans shouldn't we try to give them as much time as possible?
I noticed lately you do a 25% rise bulk. Any reason for not doing the usual 50? And how does it affect final proofing time?
I would like to know what the size of the dough does to it the bread. 400g vs 800g of flour etc.
I've quite liked salting the crumb a bit along with a dusting of grated parmesan and Italian herbs.
Idea for a future test: Many recipes call for mixing the starter/levain with water before adding the flour but does that really make a difference? Should I do it, do it for a bit if time or just skip it. Hope I can see this soon!
2% of flour weight, it's what every single German baker will tell you. Maybe a tad more or less depending on precise details, but not in the whole percent range, not even half a percent. If that lacks taste in your mind the solution would be to increase flavour overall, not to add more salt. The "default" sourdough process takes 16 hours (Dreistufenführung, over night), with only the final leavening, but not the intermediary stages, being salted, which helps the little critters in the dough to thrive (they generally don't like salt much at all). It is necessary for the final product, though, not just for taste but also starch/gluten chemistry and thus crumb properties.
Is it calculated from the flour only measurements.
what is temp in your fridge? ~5C is ok?
Interesting! Just curious, the salt you used was 1/2/3% of the flour you used? Or of the total weight? Thank you!
Baker's percentage is always x/total weight of flour. in this case it was 1% of the total flour weight :)
Another experiment Idea: Fresh milled whole wheat flour VS. Store bought whole wheat flour. Maybe home milled and one week stored flour to compare as well. That would be interesting. I know they taste really different but I also wonder how they affect fermentation and oven spring.
I add 2,3% salt that seems the best for me and my family. Thanks for this video!👍
3% all the way, thank you! I'll give it a try next time I'll bake a sourdough.
Did you baked without Dutch oven?
I thought he meant he was gonna do say, 1% to 20% xd. Great vid btw!
Yeah "Extreme"......... "3%"... ...........................................what? That's it? Awwww... Good video nonetheless.
Would be interesting to try adding a bit of MSG. Like 1.5% salt and 0.5% MSG. (MSG is probably lighter than salt though but you know what I mean; substitute a about a quarter of the salt with MSG.
How long do you wait between stretch and folds?
30 min intervals after the first hour for the pseudo-autolyze.
I think taste for salt can be unlearned/tweaked. I've been reducing my salt intake for a few years (for health reasons) and now often restaurant meals seem waaayyyy too salty. Like distastefully so. I bake my bread using 1.5% salt and that seems plenty to me.
I've read some research articles also investigating this where they concluded that the weaker (lower protein content) flours gained more from a higher salt level. Strong flours were hardly affected at all.
what does "gain" mean here? taste?
Maybe some are sourdough purest, but I like a good cinnamon raisin bread for breakfast once in a while. Maybe you could show us some options?
I finally got a baking steel (proper decent one) and the difference is amazing. I find 3% a little too salty and prefer 2% salt for loafs but I find I prefer 3% for pizza dough.
Next . Does the bread taste the same if the piece ripped off right or left handed ?
Can you try stiff dough experiments?
Can you tell me why my bread crumb come out gummy?
What about an experiment, between different starter batches, young, medium and old starter?
People who have kept their salt intake low do not find foods bland. If there’s zero salt added, then it’s only hard to eat by itself.
What if instead of adding that extra 1% of salt you add MSG? Its also a flavor enhancer.
You mentioned the one and only time you binned a bake. I know everyone here rarely has a failure :-). But I would love a video on what to do with our fallen fare. For example, I've had some luck slicing and dehydrating loaves that were just too dense. They can make good crackers with the right spread. Any other ideas?
Shannon Murphy Melba toast or croutons! Bread crumbs.
Panzanella!!!
I love the music coordinated with the scoring of the first loaf! Busted a gut laughing so hard it woke my girlfriend up. Now i had to promise not to watch your videos in bed again.
Would've been interesting to see 0% salt variety.
How do you know how much 1, 2 or 3% is? Is it a 1/4, 1/2 tspn?
It’s measured by weight, so if your loaf has 500g of flour, 1% would be 5g of salt, 2% would be 10g, and so on
Sune, here is an idea for you....vary the time allowed for bulk fermentation and final rise e.g. one third normal time, two thirds etc😁
I see you added your salt at the beginning...is that a takeaway from your recent experiment and now you've changed your technique? Great video -as always.
Love, love .. love the shirt :-) In fact, I have it 👍🏼
I tend to like salt so mine will be the 3%.Thank you for all your help.
My t-shirt says "stand back, I'm going to do science". In fact, the kitchen is a chem lab, but with very few explosions.
Where i’m from, bread is not salty at all, in fact it’s only 0.7% (flat bread not sourdough, but usually fermented over a long time). When i baked my first sourdough at 2% i thought it’s a tad salty. I now bake at 1.94%.
in France, by legislation, the maximum of salt authorized for bakeries is 1.8% (was 2% before)
did a 4% sourdough bread today by accident. well, fermentation was a bit off. but tastewise..I didn't even notice a difference. maybe because I have them with salted olive oil. 🤣 normally I do 2%
Do you have a bakery?
Is there an experiment to show how different flours need different amounts of water to get the same result?
Wheat, spelt, rye -- normal/whole-grain.
Most recipes seem to be for wheat, whereas I only use spelt. Some say it makes a difference from wheat to spelt.
Nice! So time to shoot for 3% salt.
In the video, you don't cover your dough between preshape and final shape - are you covering & it just doesn't show up in the video or do you actually leave them uncovered?
I never cover it :)
@@Foodgeek You rebel!! Thanks for the reply.
Can I use iodised salt?
Yes :)
@@Foodgeek but I've heard on The Ultimate Food Geek yt Channel that iodised salt contain chemicals they might have negative effect on microbes of the natural wild yeast (aka sourdough starter) 😬😬😬
I always use isodized salt, so I'd say that it works fine 😊
So funny I wrote A recipe for two loaves, were I doubled the amounts, but accidentally used the salt amount for one bread!
The taste is so strange, sweet bread. If tasted with A salty topping it is ok (The bread was A good bake except for this one defect)
And then Sune uploads this vid,
Tag!
Good video. But I would have done 3% / 6% / 10% to compare so as to gauge more extreme cases of salt use. 1-3% is standard in most people’s baking anyway.
I also feel the variation of salt was not that different. I would like to see 0% / 2% (control) / 6%. The compering of an over-salted bread vs no-salt should better explain how salt influence the dough and final product.
I second this. Specially the use of 0% (no salt at all)
Have you ever tried with low sodium salts?
salt is NaCl what kind of salt are you referring to ?