Salt is an ingredient used only in very small quantities in baking, but it plays a very important role.
Therefore, reducing or increasing the amount of salt, or even a small error in salt content, can greatly change the dough.
In this article, we will compare the amount of salt used in 0%, 2%, and 4% baking and explain the differences in dough texture and baking results.
For more detailed explanation, please visit the official website!
naokibread.com/amount_of_salt/
Table of Contents
00:46 Comparison of dough texture
03:31 Comparison of fermentation power
04:32 Comparison of baking results
05:55 "Gas retention" and "osmotic pressure
10:35 Comparison of taste
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