This method is referred too when adding salt to dough just after the window pane stage when dough is elastic, salt when added directly to yeast mixture will delay the fermentation of the yeast , when incorporated to dough, rising the dough much longer, but salt delayed method will enhance the flavor of the dough by slowing the yeast from fermenting. However in sponge method , when a dough starter is made first before incorporating the dough mixture regardless of salt in the dough, the dough will rise because of proper hydration. Salt delayed method is like straight dough method but the salt and fat is mixed after all dough ingredients is incorporated, without salt the dough will rise rapidly , making the dough less fermented, less flavorful and not satisfying to eat. Salt in baking modifies flavors and strengthen the gluten, making the bread dough less sticky,stretch without breaking easily, bread also improves color of baked products,salt provides balance in flavor,salt allows sweetness in bread dough or cake recipes. Too salty dough, add 1 tbsp of vinegar or lemon to the dough will increase softeness and will lessen the salty flavor of the dough. Salt weight approximately 2 % of the dough weight, enough salt in dough makes the best bread as it helps gluten to hold more water, makes soft breads. Without salt the dough is too hard to work or knead and taste bland and flavorless. Reducing salt into half and adding herbs and spices to the dough will enhance flavor of the baked goods. Salt have many benefits in our body it helps balance fluid,salt helps thyroid function helps in our metabolism , salt promote healthy hydration in our body, salts improves circulation and has a antibacterial and antitiseptic properties. The best salt in baking is kosher salt as the fine grain disperses into the ingredients.
The delayed salt method in bread making is a technique where salt is added to the dough after a short delay, usually 20-30 minutes, from the start of mixing. This is in contrast to the traditional method where salt is added at the beginning of mixing.
The main purpose of the delayed salt method is to improve the flavor and texture of the bread. By delaying the addition of salt, the yeast has more time to ferment and produce flavor compounds, resulting in a more complex and flavorful bread. The delayed salt method can also improve the texture of the bread by allowing the dough to become more extensible and elastic before the salt is added, which can lead to a better rise and a more open crumb.
To use the delayed salt method, simply mix all the ingredients except for the salt and let the dough rest for 20-30 minutes. Then, add the salt and continue with the normal mixing and kneading process. Be sure to adjust the amount of salt accordingly, as the delayed addition can result in a more pronounced saltiness.
It's worth noting that the delayed salt method may not work well with certain types of bread, such as those with a high percentage of whole grain flour, as the delayed salt can interfere with the fermentation process. As with any bread making technique, it's important to experiment and adjust the recipe to achieve the desired results.
Salt is very essential in cooking and baking specially bread making, the salt tightens the gluten which helps hold the carbon dioxide making the dough rise and volume in size in which is release in fermentation of the yeast. Salt also plays a major role in structure and flavor of the bread, without or less salt makes any bread dull and tasteless. As salt builds structure any less salt in baking of bread and cakes makes flavor of the product flat, however salt when too much makes the bread dry , too much salt kills the yeast, other baker makes delayed salt method by putting salt into the yeast mixture to delay the fermentation of the yeast. Salt also helps the bread from becoming stale, salt holds water in bread making the reason of more structured artisan bread as in allows the dough to expand more without tearing the dough, salt is good in high hydration breads).Salt is so essential that even our body need salt to balance the water in our body and salt is rich in mineral iodine, many added to salt of brain development , iodine helps in our thyroid function properly. But the best salt in baking is sea salt , as iodized salt may change the flavor of the bread.
