What is Delayed Salt Method in Bread Baking | when to add salt to bread dough
The delayed salt method is a simple and important technique to follow when kneading bread dough. In delayed salt method, salt is added to the bread dough after window pane is formed. Let us understand this delayed salt method in detail :
About This Topic
In simple terms, to follow delayed salt method do not add salt while kneading bread dough. While kneading bread dough, add all the ingredients except salt. Once window pane is formed, then add salt and knead till all the salt granules are mixed well with the dough.
Why are we adding salt at a later stage in delayed salt method
Addition of salt at a later stage helps to achieve window pane much faster and so the kneading process becomes easier.
So when you are kneading the bread dough with hands, it becomes difficult and tiresome to keep on kneading till we reach to our window pane stage. Addition of salt at a later stage allows natural, or biological, development of a part of the amino acids in gluten, called cystein, to occur, which can’t happen in the presence of salt. This method is much helpful when we are kneading the dough with hands.
Have a look at the detailed video below that describes this delayed salt method in detail :
Also, do have a look at other Bread Recipes on the blog :
Eggless Herbed Focaccia Bread Recipe
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What is Delayed Salt Method in Bread Baking
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Instructions
What is delayed salt method
- In simple terms, to follow delayed salt method do not add salt while kneading bread dough. While kneading bread dough, add all the ingredients except salt. Once window pane is formed, then add salt and knead till all the salt granules are mixed well with the dough.
Why are we adding salt at a later stage in delayed salt method
- Addition of salt at a later stage helps to achieve window pane much faster and so the kneading process becomes easier.
- So when you are kneading the bread dough with hands, it becomes difficult and tiresome to keep on kneading till we reach to our window pane stage. Addition of salt at a later stage allows natural, or biological, development of a part of the amino acids in gluten, called cystein, to occur, which can't happen in the presence of salt. This method is much helpful when we are kneading the dough with hands.
Video
Once window pane is formed, then add salt..
Is it mean the salt added after the final development reached? Or before the final development stage (clean up stage)??
Hi, salt to be added before 1st proofing. If you add salt while kneading dough then gluten development process will be slow. Hope this helps.