Salt... How much?

[GianniFocaccia]

Re: Salt... How much?

Haven't a clue. Am very curious now...

[Tscarborough]

Re: Salt... How much?

Do you know the solution method for measuring small amounts without a fine scale?

[V-wiz]

Re: Salt... How much?

Thank you John, i really appreciate it. So 9 grams of salt per 1 pound of flour. Thanks

Btw i do have a digital scale, which i weight the dough balls with.

[GianniFocaccia]

Re: Salt... How much?

Beyond balance of taste, salt plays a number of important roles in bread (and pizza dough) namely tightening the gluten network and improving loaf volume. This balance is delicate and requires precise measurement, which is 2-2.5% of flour weight. Commercial bakers and many home bakers prefer to use baker's percentages, a system that weighs dough ingredients for accuracy and repeat-ability.

Using Bakers percentages is easy but requires a reasonably-priced scale (preferably digital that goes down to a tenth of a gram). You can get around this via measuring by volume, although this method is not quite as accurate.

2% of 1lb (453g) is 9g. Therefore, you need to add 9 grams of salt for every pound of flour. There are approximately 6g of salt in a teaspoon.

If you are interested, below is a link to pizza dough calculators that show how you can reliably build any size batch of dough to any specification you want, with ease.

Pizza Dough Calculation Tools - PizzaMaking.com

HTH,

John

[V-wiz]

Hey gang, i never really got the amount of salt down right. How much salt should i use per pound of flour? honestly i don't measure anything, i do it all by feel, wright or wrong this is how im learning, im sure soon i will get it down. But in the meantime what would you guys recommend for salt?

Thank you.