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is there more salt in shop bought bread than homemade?

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  • brokenwings
    brokenwings Posts: 608 Forumite
    Part of the Furniture 500 Posts Combo Breaker
    lister wrote:
    Finally, the third purpose is to aid crusting. Salt in the dough helps to an extent, but very crusty bread can be made by brushing salt solution onto the bread before baking (you can also use milk or eggwash - the latter being how the golden, crisp top on a baguette is made traditionally).

    this board amazes me : )
    was literally about to post asking how to get a crustier crust on my bread - now i know.

    thank you
  • shoperholicnot
    shoperholicnot Posts: 1,535 Forumite
    1,000 Posts Combo Breaker
    I make my own bread and put in about one and a half teaspoons per large loaf BUT I use lo salt which has a third of the sodium that is in normal salt, this works and tastes fine
  • pickle
    pickle Posts: 611 Forumite
    I make my own bread and put in about one and a half teaspoons per large loaf BUT I use lo salt which has a third of the sodium that is in normal salt, this works and tastes fine



    I was just about to ask that!
  • Queenie
    Queenie Posts: 8,793 Forumite
    a -t like other posters above, I use as little salt in my hm breads as I can possibly get away with. 2tsp does sound a lot (to me) for 700g loaf. The flavour aspect doesn't come into it here because I tend to make flavoured breads as opposed to plain anyway. As Lister points out, salt has it's role in breadmaking and if your diet isn't full of processed foods then it shouldn't be too much of an issue.

    Like everything, you have to view your personal salt/sodium intake over the course of the day because 6g salt (rda) quickly mounts up.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    PMS Pot: £57.53 Pigsback Pot: £23.00
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  • catkins
    catkins Posts: 5,703 Forumite
    I've been Money Tipped!
    I make my bread by hand (saving for a Panasonic!) and use 1/4 teaspoon. I did try and not put any in but found it didn't rise very well. I don't use salt in any cooking except potatoes if I am going to mash them and a tiny pinch in my yorkshire puddings. I very very rarely eat any packaged/convenience foods so am not too worried about using it in bread.

    I personally don't like the taste of salt and don't even put it on chips which seems to amaze almost everyone I know!!!
    The world is over 4 billion years old and yet you somehow managed to exist at the same time as David Bowie
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