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Add salt to bread dough???

So I just made my dough and it's about to rise and I realize I left the salt out. Anyone added salt at this stage?

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  1. Yes, and it's not the same, does not incorporate well. Give it a try though as you have little choice.

    I hate when I forget the salt!

    1. as Bamia said, it's not going to be quite the same, but do the best you can...worst-case scenario, eat it with something salty or add a little salt before eating.

      1 Reply
      1. re: goodhealthgourmet

        If you're making a pizza type thing you can always add some salty topping (olives or something) or sprinkle some salt on top.

      2. Yes, I've done the same and it's not good. Try to knead it in; if you're using a mixer for kneading, that may work better than hand kneading. Good luck. Bread without salt is like life without love.

        1. I'd add a fine grained table salt (although I usually use kosher), reknead it, and then let it sit in the fridge for up to a day, and then start over. Maybe you've tried it, so you'll know that bread without salt is so amazingly WRONG! It must be avoided at all costs.

          Good luck!

          1. This is probably too late for you, but I hope your bread turned out. I've been going through some bread books, which say that since salt kills yeast (before it's had a chance to "activate"), that it should be added later in the kneeding anyways. In my usual routine I mix the flour, salt and water (activated with sugar/honey and allowed to sit until foamy), oil if it's going in. Then I kneed (actually in the stand mixer) until it comes together about a minute or two later. Then I let it sit for about 15 minutes to help the flour absorb/distribute water. Only after that do I add the salt. I just sprinkle it on and continue the mixing.

            In your case I would have just sprinkled on the salt and kneeded for a while more until it felt incorporated. Unless you're the Hulk, I don't think you would over-develop the gluten, so no worries there.

            I think, technically, there's something about the way that salt inhibits the yeast that makes it rise more slowly that it would without salt. That "slower-ness" means more flavor, as well as bringing out the flavors of the flour, etc. So, it's more than taste ... I think.

            2 Replies
            1. re: nstoddar

              I'm glad you clarified what you report as having read (salt kills yeast) because your mention that it "inhibits" yeast is more accurate. I would also endorse the method you use for introducing salt to your bread formula.
              However, once the dough is formed and in the process of its initial rise, it is very difficult to incorporate salt without over kneading the dough. One method I've seen used with some success is flattening the dough ball, sprinkling it lightly with salt (about 50% of the salt require for the formula) and kneading it half a dozen times and repeating the process. Another is incorporating the salt in as a saline solution with a bit of water and spritzing the flattened dough ball, using the same flatten/salt/flatten/salt routine already described. The added water does make for a less dense dough but the added hydration seems to transport the salt throughout the bread more thoroughly.

              1. re: todao

                Yeah that's what I've done (salty water spritz) . I guess it worked. Can't remember. I now put all the pre-measured ingredients in front of me first. Recently I forgot how many teaspoons of yeast I'd added. Not any more.

            2. What you are making is Tuscan bread. It should be fine without salt.

              5 Replies
              1. re: mnosyne

                Exactly. Not for all tastes, but revered by many.

                1. re: rabaja

                  Tuscan bread is news to me. Fine for everything? Or typically used alongside hearty sauces, or in some other particular way?

                  1. re: Bada Bing

                    Especially good for sopping up wild boar ragout!

                    1. re: Bada Bing

                      it's typically served with spicy or salty accoutrements. also staled & used in panzanella.

                2. Well thanks for all the replies. Last night I decided to roll the dough into a big flat sheet. I spread the salt evenly, rolled up, flattened, then kneaded. It did turn out just fine...baking it in the a.m. after a night in the fridge! But I think my saving grace may have been the cheddar cubes which eventually dissolved with the extra kneading.

                  BTW, I'd added about 1.5 cups of Bob's Red Mill 10 Grain Mix...and it was a great bread. I also add olive oil, which seems to help a heavy grain dough rise a bit easier! Bob's Red Mill products rock. I love the coarse grained polenta a ton!!!

                  Chowhounders rock! Thanks again.

                  1 Reply
                  1. re: scuzzo

                    Yay! I'm glad your bread turned out good.

                    Alternately I guess you could have made something sweet with it.

                  2. I know it's been a llong time since any postings on this, but since it's the only place I found information about this problem when I googled my problem, I thought I'd add what I did with mine tonight. My dough had been set for it's first rise for about 25 mins when it hit me! After looking at the answers here, I came up with this plan to incorporate it. I put the amount of salt I needed in a 1/4 measuring cup, added JUST enough warm water to dissolve it. I then put my dough out on the board, flattened it gently and smeared half the mixture onto the dough. I then kneaded it gently, folding it over and then made another flattened ball, smeared the rest of the mixture on it and repeated the gentle kneading. It mixed right in, with no graininess or stickiness since I used such a tiny bit of water. Had it been a little sticky, I would have dusted it lightly as I kneaded it. Hope this helps someone else that had a 'temporary lapse of reason' and left out the salt!