What kind of Salt is the best for making Bread?
Bakers in Australia use either regular cooking salt, or flossy salt, or both. Sea Salt is also used in some bakeries. Cooking Salt Cooking salt comes in Fine, Coarse or Medium grades, and the use of each is dictated by the desired end result. Generally, a fine salt will be used in pastries and in white breads, while coarse grades hold up better in sourdoughs and wholemeal breads. The more coarse the salt, the better it suits a ‘slow’ dough. What this effectively means is that slow doughs allow the salt to dissolve into them over time, whereas ‘fast’ doughs (i.e., doughs which proof in an hour or less, for example yeasted dough) need finer salt, which dissolves more rapidly. Flossy Salt Continental bakeries like flossy salt, and I also think that for sourdough bread, flossy salt is very good. That’s because the large flakes ‘burn’ through the dough, assisting with the appearance that sourdough and continental bakers go for – a loose textured, uneven crumb. The other thing that European
