Why do you need to add salt to your bread dough?

[@nordskovstudios7026]

Rhiannon, Thank you for the video. Always offering great tips for helping folks make better bread.

[@nordskovstudios7026]

The Epsom Bakehouse Thank you for the great content. Maybe one of your videos you could teach us how to make cinnamon raisin bread. Take care, and I wish you many blessings.

[@FidelCashflow13]

I add a small pinch of a saltbox (Maybe 1/8 teaspoon) to each bread and it has served me well and tasty for my life so far

[@ibunyamaryam8891]

thank you for the explanation. Now its clear for me.

[@TheEpsomBakehouse]

That's great to hear, thank you for watching.

[@jamiehanson5567]

Thanks for the great video. I made a no-knead bread last night, probably my 1,000th and got a bland surprise this morning. Forgot the salt! Although the texture was a nice surprise with larger air-pockets I'm surprised it turned out as nicely as it did. I was using one tsp salt (20g) per 500g flour but I'll next try making the dough without salt, letting it rise overnight, and adding the 10g ground sea salt in the morning folded in well just before baking at 450 for :45: in a dutch oven. I'll let you know the results, but feel free to redirect me. I'm subscribed now, lovely to meet you.

[@TheEpsomBakehouse]

Thanks for watching and subscribing! Yes, salt has an effect on the gluten structure and on taste, so you'll definitely see and taste a difference if you leave it out. Do share your results if you can. Rhiannon.

[@bradobbink6564]

Can Sea Salt be used as a substitute for ALL recipe's

[@TheEpsomBakehouse]

Yes you can use sea salt in bread dough, just make sure it's finely milled/crushed. Thank you for watching!