TechniqueBeginner
Brine
Salt water, often poured over focaccia before baking.
A solution of salt dissolved in water. In bread baking you'll meet it most on focaccia, where a salty brine is poured over the dimpled dough before baking so it pools in the dimples and bakes into a moist, seasoned top. Don't confuse it with the alkaline bath used for pretzels and bagels, which is baking soda or lye, not salt.
By Henry Hunter · Updated
Henry's notes from the bench
- Pour the brine over right after you dimple the dough, then let it proof a bit longer. The dimples hold it and the top bakes up tender and well-seasoned.
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