July 17, 2021 - 11:54am
Salt added an hour after the levain..is it a big deal??
I completely forgot to add the salt to the main dough when adding the levain to the autolyze and ended up doing it an hour later...
What does it change ???
Gaëlle
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Salt added an hour after the levain..is it a big deal??
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All it changes is when you added the salt. Enjoy!
The only thing that it would change is that during that hour without the slowing effects of the salt, fermentation and amylase activity is higher than usual. In the end it won’t make a difference at al, no worries.
Benny
Thanks a lot for your reply, Benny!
Do you have any idea why certain recipes ask to let the dough rest around 30mn after adding the levain and before adding the salt?
I’m not sure actually, I seldom follow those types of instructions (maybe I should) if I’m not doing a saltolyse I usually add the salt when I add the levain. If I’m doing a fermentolyse then I’ll add the salt with the hold back water. Typing that, I wonder if the salt is held back where there isn’t an autolyse to help ensure that the flour is fully hydrated.
Interesting...Thanks for your thoughts about that, I'll try to dig a little bit deeper o see if there is a specific rationale for that
... is that salt, in wrong application, kills yeast. One of my early failures was a Swiss Zopf. I added the yeast & salt together and the salt killed the yeast & I had to add more yeast later & the whole thing came out looking like a weirdly puffy roast chicken.
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:-))))