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I started weighing my salt instead of eyeballing it and my bread went from flat to perfect in 3 weeks
I used to just dump salt in with my hand and my loaves kept coming out dense and flat, then a baker I worked with in Portland showed me that 2% salt by weight against the flour weight was the sweet spot. After 3 weeks of weighing every batch on a $15 scale my crumb finally opened up and the crust got way better. Does anyone else weigh their salt or do you all just go by feel?
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jessica70711d ago
Ha! I've been out here just throwing salt in like I'm seasoning fries and wondering why my bread sucks. Meanwhile you're over here with a scale like a scientist. Guess I need to stop being lazy and actually measure stuff.
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