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I forgot salt in homemade bread. Any suggestions for what to do with it? Maybe breadcrumbs? If so, would it work to add salt to the crumbs?

asked by maryshore over 6 years ago

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8 answers 11525 views
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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

Breadcrumbs, croutons, good ideas. Add salt to them? Sure, it will help the flavor. If there is any kind of fat in the bread, though, use them up quite soon, as it tends to go rancid before too long after it has been exposed to the heat of the oven. Salt is necessary in bread, not only for flavor, but because it rations the amount of water that is available to yeast for reproduction. Bread doughs made without salt tend to undergo a China Syndrome sort of runaway reproduction if unchecked by salt. They can overproof rapidly, which compromises the structure of the bread.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Eat it with salty foods; sausages, olives etc. Tuscan bread is always made without salt.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 6 years ago

Traditional Tuscan and Umbrian breads are made without salt. The reason goes back hundreds of years to when there were taxes on salt.

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 6 years ago

Spread salted butter on it . . . . a delightful treat. Really. Interesting note, pierino, about the tax on salt. Didn't know that. I came to love unsalted bread when I lived in Florence. As plevee suggests, it's perfect with salume, salted olive oil, etc. Yummmm. ;o)

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added over 6 years ago

I'd think you could use it well in bread pudding.

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18d3af87 bc53 4b6b 840c 66233ef2934f  mary march08
added over 6 years ago

The answers featuring "unsalted bread" make me feel much better about the mistake! Thanks for that and other suggestions for uses.

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added over 6 years ago

And you will see Italians sprinkle salt on their un-salted bread when you go to Tuscany. . . it always amazed me when I first saw it as a kid, having grown up on salty Irish butter & bread

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

That is why "Tuscan Saltless Bread" always seems to "pillow out".

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