Is the late addition of salt something you arrived at by your own logic/experimentation? I don't think that I recall seeing the technique recommended elsewhere, but I'm no expert! It feels slightly counter-intuitive to me to think that rubbing the salt into the dough would result in an even distribution, compared to adding it after, say, 50% of the flour had been added to the liquid - when the mix would still be wet enough to dissolve the salt easily. Have you found your method to give a superior result?
Hi there, thanks for your feedback and questions. In terms of adding the salt later on in the process, is for several reasons 1. to ensure that the instant yeast is actually working. You may have seen that the dough rises in the first hour. If it didn’t do that then the yeast is dead. 2. Adding the salt is a control for the yeast and it’s good to give the yeast an hour head start to develop the gluten. You may have seen online people saying why has my dough not risen. Half the time it’s because the yeast is dead. If this is the case you have only wasted an hour and you can start again. Hope this helps please consider subscribing
@@OMSGA I think the main thing to avoid is to mix dry yeast with salt, because the salt will kill the yeast cells through osmosis. If you start with activating the yeast in the water (like you did) you wouldn't encounter any problems if the salt is already mixed in with the flour from the start.
Piquante peppers and sliced chorizo make amazing toppings, try it, if you haven’t already 👍
Thank you I will give them a go
Have you tried the Mutti San Marzano’s?
Not yet but I will give them a go
Is the late addition of salt something you arrived at by your own logic/experimentation? I don't think that I recall seeing the technique recommended elsewhere, but I'm no expert!
It feels slightly counter-intuitive to me to think that rubbing the salt into the dough would result in an even distribution, compared to adding it after, say, 50% of the flour had been added to the liquid - when the mix would still be wet enough to dissolve the salt easily.
Have you found your method to give a superior result?
Hi there, thanks for your feedback and questions.
In terms of adding the salt later on in the process, is for several reasons
1. to ensure that the instant yeast is actually working.
You may have seen that the dough rises in the first hour. If it didn’t do that then the yeast is dead.
2. Adding the salt is a control for the yeast and it’s good to give the yeast an hour head start to develop the gluten.
You may have seen online people saying why has my dough not risen. Half the time it’s because the yeast is dead. If this is the case you have only wasted an hour and you can start again.
Hope this helps please consider subscribing
@@OMSGA I think the main thing to avoid is to mix dry yeast with salt, because the salt will kill the yeast cells through osmosis. If you start with activating the yeast in the water (like you did) you wouldn't encounter any problems if the salt is already mixed in with the flour from the start.
what am i doing here
Not sure you tell me.