food (vegan)
Bread experiment progress: dough is completed and will proof overnight at room temperature. Significantly less yeast than normal, likewise much less salt (about a quarter of supermarket bread). Very curious if this works; if it does, I will have tasty and very low-salt bread!
food (vegan)
Oops, burned the top because it expanded more quickly than expected in the oven - but otherwise it seems to be a success! It tastes basically like bread, which is the success condition given the low amount of salt
food (vegan)
@joepie91 Wait, you put salt in bread? I... Have I been making bread wrong this whole time?
food (vegan)
@rallias This is a very typical thing to do, at least for yeast-based bread; it serves a function for the flavor, but also makes the dough less likely to break down during kneading and baking, AIUI.
food (vegan)
@rallias (I ended up researching this for a while and the conclusion seemed to be "you need some amount of salt for dough integrity, but nowhere near as much as people typically use")
food (vegan), low-salt bread recipe
Success! Some small adjustments need to be made (forgot to add water in the oven so the crust was too tough, and the liquid ratio was too high in the dough mixture and I needed to adjust that later), but overall I'm very satisfied with the result.
The outcome: a roughly 600 gram bread containing only 2 grams of salt, yet at about 0.3/100gr salt, it tastes slightly nicer than your typical supermarket bread in NL (which is usually around 1/100gr salt), and has a much nicer texture. Without using potassium salt, and therefore kidney-disease-friendly!
The original recipe:
- 2gr dry yeast
- 2gr salt
- 350ml lukewarm water
- 400gr flour
- 1 teaspoon ground fennel
- 2 teaspoons ground cumin
- 2 tablespoons cooking olive oil
- 2 tablespoons oat flakes
- 1 tablespoon peeled sunflower seeds
- 1 teaspoon broken flaxseed
- a bunch of pumpkin seeds
Mix all at once, *except* for the pumpkin seeds, knead thoroughly, let sit in bowl overnight at room temperature (would've been around 10 hours for me), *do not* add sugar or use an oven (dough proofing is deliberately slow).
Next morning, flatten and fold like you usually would with bread. Add some cuts at the top, make a bit wet, and add some pumpkin seeds on top until it looks nice.
Let sit for an hour, then bake it for 40 minutes in a preheated 200C (convection) oven. Add an ovenproof bowl of water in the oven, to keep the environment humid. Beware that it will increase significantly in height!
(Picture is missing the top, because uh, well, see previous post - but the rest of the bread was salvageable, and still nice!)