To add salt or not to add salt to your dough, that is the question of the day. Salt is sometimes considered a non-critical ingredient. Many recipes don’t include salt or use a little amount and the bread tastes fine. So, why add salt then?
Flavor
Salt adds flavor. Period
However, a small amount of salt might not add enough flavor but too much salt will create the wrong flavor. It is recommended that 2% of the dry ingredients be salt.
Salt is absorbed by the flour. Then, through oxidation, salt helps the proteins in the flour break into smaller pieces. Smaller protein pieces have better flavor. Salt can also enhance the flavors of other ingredients in the dough, such as seeds or other spices.
Even though salt adds flavor, it can’t work miracles. So if you use bad ingredients, the salt will only enhance the bad flavors.
Texture
Salt helps create more uniform dough texture
Salt absorbs moister and inhibits yeast fermentation. Both of which help tighten and strengthen the gluten bonds.
A strong gluten network holds the trapped carbon dioxide from the yeast which helps the dough rise. A tight network of bonds has smaller air pockets, which don’t collapse like large air pockets, when baked to maintain the dough shape.
The combination of small air pockets and securely holding on the carbon dioxide gives the dough an even fluffy texture after baking.
Regulates
Salt aids in controlling fermentation
Color
Salt also helps the bread crust develop its color and the flour to retain its color
The sugar in the dough is what gives the crust it’s golden brown color. The yeast eats the sugar. When the yeast are inhibited by the salt there is more sugar left in the dough to create the nice color.
Flour contains a carotenoid pigment which gives the characteristic color and flavor. These pigments are fragile and destroyed by oxidation. Salt delays oxidation which helps the pigment stay intact longer to maintain the flour color.
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