Start Your Own Business with Chef Henry Omenogor: 11 secrets about salt in bread baking and how to use it.

There are lots of confusion and questions about the ideal quantity of salt that should be added in bread baking during dough mixing by bakers and those who want to know about bakers percentage in bread baking. Let me state this: baking is about science and bread recipes is what bakers should follow.

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Salt has a lot of impact in bread baking but it must be added in the right percentage. Following are what you should know about science of bread baking as it relates to salt in bread.

1. Salt will give your bread taste, bring out the flavours and aromas of the ingredients you have added as well as that in your flour.

2. It acts as natural antioxidant in your dough.

3. Salt also helps to hold your bread dough together during fermentation to give it volume and strength.

4. Salt helps to retard or slow down fermentation and activities of agents and enzymes in dough. It helps to take away some water in the dough environment, retarding the higher effect of yeast.

5. The moisturizing nature of salt will help your bread from getting bad in few days. It improves the shelf life of your baked bread.

6. Even if you live in Accra, Kumasi, Sunyani, Volta , Waliwali, Tamale or Kuforodia in Ghana, or Lagos, Port Harcourt, Ekiti, Abuja, Kaduna, Sokoto in Nigeria, United State or UK or South Africa or Canada, you need to consider the percentage of salt in your bread to be between 1.8% to 2.2% of the total flour quantity.

7. Too little salt in bread will make your bread become bland while too much shalt will also lead to a salty bread.

8. Recent recommendation of salt quantity in bread in the United Kingdom gave 1.5 to 1.6% of total flour quantity on baked goods or 1g of salt to be added to 100g of baked loaf.

9. You can either add salt and yeast together and mix immediately in order not to kill the yeast, or mix separately by adding salt to your water and yeast to flour during mixing.

10. You can use any kind of salt for your bread. But make sure the Crystals in the salt are the ones that dissolves easily.

11. Don't just make assumption about adding salt to your bread. Apply the science.

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