Salt is an important ingredient in bread baking because it slows rising time to allow the flavor of the dough to develop. It also adds structure to the dough by strengthening the gluten which keeps the carbon dioxide bubbles from expanding too rapidly.
It is possible to make bread without it; however, the resulting loaves tend to overrise and taste very flat. On the other hand, too much of it leaves a bitter quality and can inhibit yeast activity. Be sure to use the exact amount the recipe calls for unless you have special dietary needs.
Fine table and sea salts can both be used in bread baking. However, kosher and coarser types must be ground before using in dough otherwise they won't dissolve. If you prefer, you can sprinkle kosher or coarse sea salt on top of unbaked breads and rolls to give a crunchy texture and pleasant flavor.
Tip: Lite salt can be used if it contains equal amounts of potassium chloride and sodium. It is best to avoid substitutes because few of these actually contain sodium.
Do you enjoy using special bread ingredients? Please share your bread story. We'd love to highlight it on the site so that other bread bakers can learn something new.
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Brody, Lora and Apter, Millie. Bread Machine Baking: Perfect Every Time. William Morrow & Company 1996.
Hensperger, Beth. Bread Made Easy - A Baker's First Bread Book. Ten Speed Press 2000.
Shapter, Jennie. Bread Machine - How to prepare and bake the perfect loaf. Hermes House 2003.