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
Loved this recipe? Leave a comment below and give us a 5★ rating
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
Subscribe to our Youtube Channel to get the latest Recipe Video updatesCLICK TO SUBSCRIBE