The role of salt: Salt can increase the density of gluten in the dough, enhance elasticity, and improve gluten strength
If the dough
There is a lack of salt in the dough, and
the dough will
sag
after proofing
. Salt can adjust the fermentation speed. Although the fermentation speed of dough without salt is fast, the fermentation is extremely unstable, it is easy to over-ferment, and the fermentation time is difficult to control. Too much salt will affect the activity of the yeast
and slow down the fermentation speed. The amount of salt is generally between 1% and 2.2% of the flour.