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[Purplemaniacs]

Yesterday I made some white bread to have with some soup.

 

I followed the recipe which said 1 tablespoon of salt. To me it tastes salty, OH thinks it is nice.

 

How much salt do others use? It made two 1 lb loaves.

 

I have been using mixes but thought it would be nice and probably cheaper to make it from scratch.

 

Thanks, Chrissie

 

[chickencam]

You need a fair amount of salt in bread, but it can be adjusted to taste to an extent. I find both Hugh FW & the Baker Brothers use more salt than I would, usually about 10g I just knock it down to about 8g which is fine.

[patsylabrador]

For 500g of bread flour I use 2tspn salt, 2tspn sugar, 2tspn dried yeast.

[Saronne]

Hi,

 

I usually put half the amount of salt called for in the recipe. Tends to turn out okay.

[Space Chick]

For 450g of flour I use 2 level teaspoons salt, 3 of sugar and a sachet of dried yeast.

 

I use low salt though, not standard salt.

[Eggasperated]

I usually use 1 and a half teaspoons salt to 500g of bread flour. I have found Paul Hollywood recipes to be quite salty sometimes, so I quite often have to make adjustments.

[Chucky Mama]

The most I put in is 2 teaspoon s for 600g flour.

[Lesley]

We put 6 or 7 grams per loaf.

[Purplemaniacs]

Thank you all for the information. I will have another go this week if I have time.

 

Chrissie

[kinsk]

For 850g of flour I use 15g of salt, but the maldon sea salt stuff, I find anything else too salty and chemical tasting, for this I use 11g dried yeast

[Lesley]

For 850g of flour I use 15g of salt, but the maldon sea salt stuff, I find anything else too salty and chemical tasting, for this I use 11g dried yeast

 

kinsk - try this some time..... http://www.halenmon.com/ - we always buy some when we're in Anglesey.

[SylvisMum]

I have been using Maldon sea salt in my bread, usually use 7-10g for 500g flour, but glad to see this post about the Anglesey salt which I would like to try.

[chicken bark]

I reduce the amount of salt too. I think recipes always add too much. I also think the less salt you have in your diet the more you notice it when salt is added.

Interesting that some salt tastes saltier than others though.

[kinsk]

For 850g of flour I use 15g of salt, but the maldon sea salt stuff, I find anything else too salty and chemical tasting, for this I use 11g dried yeast

 

kinsk - try this some time..... http://www.halenmon.com/ - we always buy some when we're in Anglesey.

 

Wow thank you for the link, am going to order some. Have never heard of oak smoked water!! Might have to order some of the salted caramel too and maybe a couple of other things

[soapdragon]

I use 2lb flour (usually mixed,wholemeal, white seeded etc - have a shop in the village which sells flour from local mill with six seeds/ granary etc so a bit spoilt for choice!!) 1 pint of water (tho maybe a tad more if 100% wholemeal flour used) 1 teasp salt (Maldon) 1 teasp sugar and two teasp quick acting yeast. I also bung in a good slug of olive oil - the resulting dough smells of it a lot but it doesn't affect the taste - having tried butter 1st we do prefer the olive oil!!!!

 

All goes into the Kenwood for 5 mins, rises for about an hour, gets knocked back for 45 secs and then into tins/trays for second rise - about 45 mins/ 1hour. Then baked on about 230 for about 22/25 mins!

 

It works for us but may not be to everyones taste!!! Would be very interested to hear everyone elses comments!!

[SylvisMum]

That sounds gorgeous, I like using olive oil for making bread but think it is also nice using good old sunflower oil too. Have been using my new Kitchen Aid machine to make dough and my bread has been far better since I listened to Paul Hollywood's tip of keeping dough slightly stickier than I did before. I have been using fresh yeast which I can get from Waitrose, the surplus freezes well. I also like to give the dough a bit of a knead by hand before letting it rise. Have been using Maldon salt but that has run out now and I have got some Anglesey salt. Must go and start another batch!!!

[kinsk]

I use my kitchen aid to start the dough off too. About 10 mins in there and then I finish it off by kneading in the salt by hand

[soapdragon]

I bought the Paul Hollywood book for OH for Christmas and its fab! Can't wait to try some more of his recipies!

[SylvisMum]

Re the Paul Hollywood book, I think there is a mistake in the recipe for foccacia. Tells you to add too much liquid. I think he means that we should add 40mls olive oil, not 140, and if you compare that recipe with the one for ciabatta you will see what I mean. Paul advises that we should knead the focaccia dough by hand and the ciabatta dough in a machine, however there is more liquid in the recipe for the focaccia. - 500 mls in total for 500g flour! Otherwise I think it is a lovely book. I made the Christmas buns which were delicious, and the garlic bread which was very garlicky in large lumps (will chop up the garlic a bit more next time to spread it around)

 

Kinsk, I was interested to see how long you knead the dough in your KitchenAid, just got mine and I was not sure how long to leave the dough in there for kneading. Was not kneading for more than a few minutes, must try for longer next time!

 

Sorry to have hijacked this thread, we should have a Paul Hollywood one and a KitchenAid/Kenwood one.

[chickencam]

Even by machine dough needs to be kneaded for a good 7 minutes or so to get a good stretchy finish and nice texture in the finished bread.

[bluekarin]

Re the Paul Hollywood book, I think there is a mistake in the recipe for foccacia. Tells you to add too much liquid. I think he means that we should add 40mls olive oil, not 140, and if you compare that recipe with the one for ciabatta you will see what I mean. Paul advises that we should knead the focaccia dough by hand and the ciabatta dough in a machine, however there is more liquid in the recipe for the focaccia. - 500 mls in total for 500g flour! Otherwise I think it is a lovely book.

 

On the BBC food website it's 2tbs olive oil (approx 30ml) and 400ml water. I thought he used much more when he did it on the GBBO

[Lesley]

OH and I (and Snowy and AMO) went on an Artisan Baking workshop and the baker showed us a different technique to kneading - more of a flip/stretch/slap on the worktop technique and with a fairly wet dough. So much easier than kneading and the change in the bread is amazing.

 

The courses are at Malt Kiln Farm, Stretton under Fosse, Nr. Rugby - if anyone is near enough, they're well worth doing.

http://www.revivalcreations.co.uk/ - if you can get a group of 5 or 6 together you can arrange your own date for a workshop. Maurice the baker is brilliant http://www.revelbakery.co.uk/

[SylvisMum]

OH and I (and Snowy and AMO) went on an Artisan Baking workshop and the baker showed us a different technique to kneading - more of a flip/stretch/slap on the worktop technique and with a fairly wet dough. So much easier than kneading and the change in the bread is amazing.

 

The courses are at Malt Kiln Farm, Stretton under Fosse, Nr. Rugby - if anyone is near enough, they're well worth doing.

http://www.revivalcreations.co.uk/ - if you can get a group of 5 or 6 together you can arrange your own date for a workshop. Maurice the baker is brilliant http://www.revelbakery.co.uk/

 

That sounds wonderful, I would go if I was nearer. But going back to Paul, before I got my machine I kneaded some bread by hand using his tip of not flouring the board but using a bit of oil to grease the board, with a slightly wetter dough and I think I was using more of a slap and a stretch than a knead, and then all of a sudden the dough starts to behave itself and you don't need to use more flour on the board.

[counturchickens]

I use a bread machine to make the dough, and for a pound of dough use 1tsp salt and 1tsp sugar, always turns out fine. I don't salt when I'm cooking usually, people can add it later if they like!

[Purplemaniacs]

I have finally got around to making some more bread, this time I have used half wholemeal and half white flour and a little less salt, they are baking at the moment so I will let you know how they work out.

 

Chrissie