Adding salt while making dough or breads offers several important benefits:
Flavor enhancement: Salt enhances the overall flavor of the dough and the final bread. It balances the sweetness of the sugars present in the flour and helps bring out the natural taste of the wheat or other grains used in the dough. Bread made without salt can taste bland and lack complexity.
Dough strength and structure: Salt plays a crucial role in gluten development. It strengthens the gluten network by interacting with gluten proteins, leading to a more stable and elastic dough. This improved structure helps the dough trap carbon dioxide produced during fermentation, leading to better rising and a lighter texture in the final bread.
Fermentation control: Salt regulates the fermentation process by slowing down yeast activity. While it doesn't completely inhibit yeast growth, it helps control the rate of fermentation, preventing the dough from rising too quickly and leading to over-fermented or collapsed bread.
Crust color and texture: Salt affects the crust of the bread by influencing the Maillard reaction, a chemical reaction between sugars and amino acids that occurs during baking. This reaction creates the desirable golden-brown color and crisp texture of the crust.
Shelf life and preservation: Salt acts as a natural preservative, helping to extend the shelf life of bread. It inhibits the growth of certain molds and bacteria that can cause spoilage. Bread made without salt may go stale or mold faster.
Micronutrients: Salt contains essential micronutrients like iodine, which can be beneficial to overall health when consumed in appropriate amounts.
It's essential to use the right amount of salt in your bread recipes. Too little salt can result in a bland taste and weak dough, while too much salt can lead to an unpleasant, overly salty flavor. Generally, bakers aim to use about 1-2% salt relative to the total weight of flour in the recipe. Experimenting with the amount of salt can help you find the perfect balance for your taste preferences and desired bread characteristics.