properties of salt for baking bread in a bread maker

First, I confess how disgraceful it was for a civil engineer, I froze. I had a Panasonic bread machine, 2501, I don't think I remember exactly, but not the point. I baked delicious bread within the instructions and not only, everything was fine. But the time came when I had to live separately from my wife - the dacha turned into a house that could no longer be left, that is, not heated and not controlled, and my wife could not be left without the help of a disabled mother. I moved ... Spoiled with normal bread, that is, my own, by the way, still did not move further than yeast, spurred by a kilometer through the mud to a store with a "store" not the first freshness, I quickly matured to buy another bread machine. Panas is good, but my soul asked for more - I wanted to experiment. Bought Kenwood. He has programming. Great. But, for starters, we master the basic recipes. And then a complete surprise - the bread does not rise !!! Having rushed for a month, I nevertheless read the instructions to the end and read them - you need to apply fine, "extra" salt !!! And then I'm foolish - and after all rolled on Panas, poured all sorts of things! Later, in a textbook for food technologists I read that salt must undergo control measurements because it has a huge range in bulk density - from 1.03 to 1.36 !!! How !!! As soon as I switched to fine salt - all the recipes from the instructions went! But that's not all! In connection with the construction and the constant dragging of all property from place to place, the Kenwood measuring spoon has gone somewhere. And that was for the best! Based on the assumption that the grinding of salt from one manufacturer is more or less the same, which I checked, because the salt consumption is 4 kg. a week for flushing the water purifier and I have the material, I use an analytical balance to select the volume of the control container for the volume "half a teaspoon". And the bread went! That is, the branded measuring spoon did not quite match the bulk weight of the salt used in our region, which is understandable. Why am I? THE BULK WEIGHT OF SALT WHEN MEASURING THE VOLUME WITH THE MEASURING SPOON MAY DIFFER SIGNIFICANTLY FROM THE STANDARD.

Here you guys love to bother !!!!
I took the scales, weighed the required quantity and that's it !!!! and large-small, inverted - sea, but it makes no difference, I have not bought small for 15 years, only use Artyomsol!

[qdesnitsa]

qdesnitsa, and I'm marine. And in general, somehow I did it on cabbage brine 50 * 50 with rye flour and did not salt it at all.

Here Ol, about which I’m talking, my head will swell if we also think about salt, as for me it is extra very harmful, there is nothing useful in it, therefore I take large, I still have Saki salt, well, this one only on holidays mill ...

I took the scales, weighed the required quantity and that's it !!!!

To weigh salt, you will need an analytical balance - these are those with two cups and weights, as in old-fashioned pharmacies. On home electronic ones with rounding, or, worse, without it, the accuracy is plus or minus one gram, the consequences of which I wrote about.

[Big Bear]

Big Bear, so we all already have scales, because the recipes are written with the exact weight, and the word reading "by eye" doesn't work here!

as for me, extra is very harmful

As a person who has repeatedly visited the Baskunchak salt (this is close to us), I can say that extra is the same salt but of a finer grinding. And that's all. And what is more harmful or useful there?

so we all already have scales

Our household scales plus or minus one gram, which turned out to be very critical for baking bread, in particular in Kenwood, which I warned about by writing this post.

[Big Bear]

Big Bear, I mean, vyvyorka salt, it is usually called extra, but I could be wrong, I use the salt that was mined in the mine, the minerals are stored there, but this is my only opinion

what I warned about

thank you very much! someone else's experience is very valuable!

I sprinkle salt with a measuring spoon, I don’t buy extras at all, everything is zergut with bread. And the weight of half a spoon may vary depending on the moisture content of the salt. Oh, by the way! I recently bought a pack of our Crimean sea salt with a pinkish tint, the bread rose well on it too. Oles, why did you bury her?

I salted the fish and I always add salt to 4.2% of the weight of the fish. I weigh the salt for salting on a jewelry scale with two decimal places. So, I have repeatedly noticed that fine salt is "saltier" than rock salt, although their weight is the same!

I mean, vyvyorka salt, it is usually called extra, but I could be wrong, I use salt that was mined in the mine

I can't say anything about such salt, it is mined here in an almost open way.

I recently bought a pack of our Crimean sea salt with a pinkish tint

Sea salt is a separate issue. I have heard and read many times in respected sources that its main purpose is salting meat during heat treatment. At the same time, less moisture is released from the meat fibers, that is, the meat turns out to be more juicy. At the same time, it is mentioned that sea salt is "saltier" and needs to be added less. How much less I myself want to ask those who know

I salted the fish and I always add salt to 4.2% of the fish weight. I weigh the salt for salting on a jewelry scale with two decimal places. So, I have repeatedly noticed that fine salt is "saltier" than rock salt, although their weight is the same!

The fish is salted, according to GOST, from 5% (not all, some from 6%) with a minimum ratio of fish mass to brine mass 1: 1.5 we have, roughly, very roughly, because the salinity at home cannot be measured even approximately, at least 2.5 * 0.06 = 0.15 i.e. 150g. salt per 1kg. fish. This is suitable for herring, but not for all types of fish, the hardenability is different. As a result, we get preserves - a product that can be stored in the refrigerator for no more than two weeks.

Fine salt is not "saltier", due to fine grinding the reaction is faster, but ... only the surface layers are salted. Even the alignment procedure does not help. GOST is prohibited. Moreover, for large specimens, more than 5-6 kg, very coarse salt is used without filleting, this is not supplied at retail. In any case, in kilogram packages.

P.S. The desire to make a fish product less salty than what is sold is more than understandable. The manufacturer will never be able to drop in salinity less than 9-10% percent - the product needs to be resistant to temperature changes. In this regard, salting fish at home according to the minimum salinity limit, taking into account storage in a refrigerator with commercial salting, is in principle not feasible. But, believe me, the reduction in salinity should not be absurd! Strongly simplifying, we can say so - salting - chemical. the reaction of fish tissues and salt. With an insufficient amount of salt, the reaction simply does not occur.

Mishutka, I put the same amount of sea salt in my bread as usual - a teaspoon. The bread does not differ in salinity Tomorrow Olesya - the Wizard will come, we will ask her to lick ordinary salt and Saki sea salt

and Saka sea

Is sea salt different? I definitely don't have a Saka

And the weight of half a spoon may vary depending on the moisture content of the salt

Not only, even from the grinding. And in coarse salt it is very different because of the shape of the "grain", crystal.

The conclusion I made for myself is that you need to look for an analytical balance, or do it yourself, nothing particularly complicated, buy weights for milligrams. The reason is that there are foods and foods that are very sensitive to salt content. Not just bread. For example, I salt cucumbers in large enough quantities. Firstly - I love, secondly - I have a source of excellent cucumbers at a reasonable price, my neighbor grows very good ones on an industrial scale, thirdly I have the opportunity to store them, because my house is a cellar. Cucumbers, you must admit, are sensitive to salt content, it's not lard. And 30% of the exact amount of salt is a lot !!! The same with fish, I love it, and not only I, all mine, do a lot.

Oles, why did you bury her?

because it's only 1 kg, and you understand how to carry it on the plane! I already carried your jam in my carry-on luggage, cracked over it like over treasure!

Olesya is a Wizard, we will ask her to lick ordinary salt and Saka sea

ha ha ha 3 times! what a cunning lick!

ha ha ha 3 times! what a cunning lick!

Girls, and without jokes, who knows the difference in the salinity of different salts, eh? And then they scared me that the seafood is much saltier than the usual cookery. Sugar is different in sweetness!

[Big Bear]

Big Bear, forgive me ... it is impossible to put me and Zhenya together at the same table, we immediately make fun of that vertually, that in reality, licked really much saltier Saka (sea) salt than Artyomovsk, and alsoBig Bear, somewhere it was discussed that a component from caking is added to the extra salt, and this E is very harmful, there is cyanide, or something, only in microscopic doses

[qdesnitsa]

qdesnitsa,

For especially "talented" - Saksakaya and Marine - the same thing? And then I saw sea salt on the shelves, but it's called something else, I don't remember how.

I will not tell you about the whole Odessa ... but Boskunchak does not add anything, they grind, they warm up the extruder a little, so that it does not crumble into polyethylene, by the way, they do extru, by the way, only in small packaging. And large - just like that, most often, but depends on the season. Do not iodize. What for? The main consumers are salting production, and fish. Here we sit on this solka

By the way, a year ago I had a correspondence with the central office of "Geyser" - a water purification system that I use. I asked why you strongly recommend tableted salt instead of regular salt. Dealers - killers this is an individual article, I have long understood, but the answer killed me - "ordinary salt is very dirty". I told them - "You can go to dirty soup, but you can't wash the water purifier"? The answer killed the second time - "you pour a little into the soup." I give them - and the fish is salted - it is not salted with small ones. Silence. The usual dealer-killer divorce. I need a bag of 25kg. for 600 rubles. bought. And at the same time I am still attached to the place where you can buy it, that is, to the killer dealers. It is not smart enough to understand that unnecessary complications discourage potential customers.

Salt - "hang in grams"?

Salt in bread dough - its meaning and influence

where it was discussed that a component from caking is added to the extra salt,

They add, they even began to write about this on the packaging that there is an additive from caking.
I buy gray rock salt, so it is lumpy, sometimes I have to break it, there are lumps even when lying in a large salt shaker. But the taste of such a salt is "salty", I don't know how to explain it - but the taste of salt is good, tasty salt Maybe the fact that there are inclusions of minerals in the salt, such gray dots, maybe they give taste
The extra has just a salty and colorless, impersonal taste and crumbles.

[Admin]

Admin,

I read the topics you indicated. They are not about that. When I started this topic, I had in mind a slightly different thing - not the amount of salt used for different dishes, but the accuracy of measuring the amount of salt that we use due to the fact that there is a very large inaccuracy when measuring salt by volume in small quantities, and measurement by weight is not available to anyone ... Hence, there is a bad difference in the preparation of some critical recipes.

If you think that this topic needs to be stuck to another - do it, you know better.

[Admin]

Admin,

I guess, and only that different manufacturers have a different initial product and a different market. Ours, I mean Baskunchak, 150 km. from us, you understand, I consider ours, they supply salt, mainly to pickling production. Iodization and other commercial "gadgets" do not work here. In our country - in the countryside - you still need to look for iodized salt - who needs it, you can't salt fish with it! Baskunchak, actually - the Astrakhan region, comments, as they say, are unnecessary. They do it ... well, they don't really need it, apparently Salt, by the way, is also in 1 kg of polyethylene, and it cakes a little in bags, there is something like that, but absolutely not critical.

P.S. I'm not a salt mill dealer, I swear!

[Admin]

Admin,

and the accuracy of measuring the amount of salt that we use due to the fact that there is a very large inaccuracy when measuring salt by volume in small quantities, and measurement by weight is not available to anyone. Hence, there is a bad difference in the preparation of some critical recipes.

Will it be available?
The amount of flour and other ingredients for making bread of various sizes

The table is correct for the ratio of ingredients.

Measuring cups and spoons for the bread maker
I hope you have a measured teaspoon and tablespoon? Buying them is also not a problem, they are cheaper than scales.

Table of contents of the section "Ingredients and accessories for bread"

[Admin]

Admin,

In the topics "Amount of flour and other ingredients for obtaining bread of various sizes", "Measuring cups and spoons for a bread maker" and "Ingredients and accessories for bread", I read them, the measurement of salt by VOLUME is used. And the volume of salt, depending on humidity, grinding, manufacturer, crystal shape, can be very different and this difference is 30% in both directions, which is why I drew your attention to this question after I danced on this rake myself!

The main conclusion for which this topic was started is in the same measuring teaspoon with the declared 5 ml. gr. may be from 3.3 to 6.7 grams. salt. The difference, I think, is critical and it is necessary to put this measurement under control.

[more attentively]

Quantity of main ingredients in one measuring cup and measuring spoons

Position 5. - Salt - 1 scoop equal to - fine salt 8 grams, coarse salt 7 grams

I suggest more attentively "walk" the section "Bread is the head of everything", you will find many answers to your questions.

For sim

[Admin]

Admin,

Position 5. - Salt - 1 scoop equal to - fine salt 8 grams, coarse salt 7 grams

Unfortunately, not a fact. The real range is much wider. I was convinced from my own experience and therefore created a theme.

At the same time, I want to convey to those reading this topic not the idea that I am very smart here. There is an error in measurements, and not small, at least in the range of weights that we measure for bread and other products. But what exactly salt has a huge spread in bulk density, which definitely affects the result. Something like this.

What kind of salt I have not used in baking bread: sea (large and small), stone, boiled, Adyghe, extra, etc. - the result is always pleasing. The bread has never been bad. 500 gr. I take 1.5 tsp flour. salt. And I don’t bother.

Bear, that's specifically about Saki salt 🔗 or here 🔗
It seems to me that the mineral composition is different in different seas. but we have already climbed into the jungle ...
Ol, from all of the above you only do not use extra. Salt fish, bacon, seaming, baking and just cooking - we like the taste.
Misha, well, I understand that grams-milligrams are so important in molecular cooking, but why is it so steamed in ordinary cooking?

Zhenya, I used the extra at one time, because there were small scratches in the bucket. Sinned on salt. Now I use fine sea salt most often. I read somewhere that the dough rises better.

and why is it so steamed in usual?

Girls, once again - fought "like a fish on ice" - bread does not rise well, or even does not rise at all precisely for the reasons described above. It is with Kenwood. Panas was not so critical. Suddenly someone now, like me two years ago, shovels the entire forum, translates flour, but cannot find the reason.