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Home >> Recipes >> Baking Recipes (Eggless) >> Baking Basics | baking tips and tricks

What is Delayed Salt Method in Bread Baking

May 13, 2021 by Drashti & Bela 2 Comments

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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 :

100% whole wheat bread

Eggless Herbed Focaccia Bread Recipe

Sooji (Semolina) Ladi Pav

Eggless Tutti Fruity Sweet Buns

10 tips to make perfect bread + failproof sandwich bread recipe

No Yeast Bread Recipe

No Yeast Pav Recipe

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What is Delayed Salt Method in Bread Baking

Author Name : Drashti Dholakia & Bela Dholakia
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

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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.

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Filed Under: Baking Basics | baking tips and tricks, Baking Recipes (Eggless), Breads, Kitchen Basics - cooking tips & more, Recipes Tagged With: baking basics, eggless baking, kitchen tips

Previous Post: « All about Window Pane Test | How to do Window Pane Test when kneading bread dough
Next Post: How to substitute healthy flours for all purpose flour in bread baking »

Reader Interactions

Comments

  1. Julius

    October 26, 2021 at 12:35 pm

    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)??

    Reply
    • Drashti & Bela

      October 26, 2021 at 5:06 pm

      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.

      Reply

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