Quote:
Originally Posted by Joan
Good basic handling tips! I forget about that salt thing, DAG. Seems like a little coarse grind sea salt is SO good in the finished product, but my "little bit" makes bricks instead of bread coming out of the oven. Bother.
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Joan, make sure you use some salt in your bread, or else it will taste like cardboard.
Blooming your yeast will give it a good head start and adding a touch of sugar will help get it going too. The sugar and salt balance each out.
I made pizza dough once that i added too much salt to. They looked more like tortillas when they came out of the oven!
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