OXO Good Grips 11 lb Stainless Steel Food Scale
For seeing the display past a wide bowl
OXO Good Grips 11 lb Stainless Steel Food ScaleA pull-out display helps keep the reading visible under larger containers.
11 lb (5.0 kg), reads in 1 g steps
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Salt in bread
Bread usually takes salt at about 1.8 to 2.2% of the flour weight, which is 9 to 11 g for 500 g of flour. Salt seasons the loaf, tightens the gluten and slows fermentation slightly. Weigh it: a teaspoon of fine salt and a teaspoon of flaky kosher salt weigh very different amounts.
How much: 2% of the flour weight. Which: any fine, non-iodised or iodised salt works; weigh it. When: after the autolyse, with the starter or just after.
How much salt
Count the flour in your starter too if you want the salt exact: the baker's percentage calculator does this. See baker's percentage for the method.
| Flour | Salt |
|---|---|
| 250 g | 5 g |
| 500 g | 10 g |
| 750 g | 15 g |
| 1,000 g | 20 g |
Which salt
Fine sea salt, table salt and kosher salt all work by weight. By volume they differ widely: flaky kosher salts are much lighter per spoon than fine salt, which is why recipes in teaspoons go wrong. Weigh on a scale that reads in 1 g steps, or a 0.1 g pocket scale for small batches.
When to add it
Most sourdough recipes add salt after the autolyse, with a splash of reserved water so it dissolves. Salt in direct contact with a starter or yeast for a long time slows them, but mixing them into the same dough at once is normal.
Questions bakers ask
How much salt per 500 g of flour?
About 10 g, which is 2%.
What happens if I forget the salt?
The dough ferments faster, feels slack and the bread tastes flat. You can work salt in during the first folds.
Equipment for this job
Keep what you own when it does the job. These are the other exact models we profile.
OXO Good Grips 11 lb Stainless Steel Food Scale