Topic: Tuscan (Salt Free) Bread

[Rik]

Er, that's 1 teaspoon. 

[Simon]

 

[Clive]

Don't worry, I knew what you meant!     I normally use 1/8 teaspoon but this time it was just a tiny pinch.  It tasted really delicious so I will go the whole hog next time and use none at all.

[Rik]

Watch for the dropped top.

[Clive]

Been there, done that using all wholemeal flour or an inferior brand. Haven't had a dropped top for a long time now but I will report back when I make my next loaf in a week's time. 

[GillE]

Haven't had a dropped top for a long time now ... 

You're not dropping little blue lozenge shaped pills into the dough mix, Clive?

 

[Clive]

It could be a cheaper alternative to yeast Gill!  I've read that the pills are very effective in reviving cut flowers too.   

[Simon]

Can't you spare one to try it, Clive? 

[Clive]

Certainly not Simon!   

[Simon]

 

[Clive]

I've made a completely salt free loaf of bread although I notice that the Marvel I add to supply calcium contains salt anyway.  The bread rose more or less the same as before but the bread didn't break through the top of the crust in the manner I like to see.  Of course this is merely aesthetically pleasing and makes no difference to the taste.  But I'm not quite certain that the consistency is as good.  The crust isn't quite so crusty and the bread has a slightly rubbery feel on the outside.  I think I will revert to adding a pinch of salt next time I bake! 

[Rik]

That's what we've found, Clive, it needs some salt, the trick is to minimise how much. Adding gluten helps.