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.