Salt

A core bread ingredient that seasons the loaf, tightens the gluten so the dough is easier to handle, and slows fermentation so flavor has time to develop. Lean breads typically use around 1.8% to 2.2% of the flour weight, with 2% a common starting point. Many bakers prefer fine sea salt or non-iodized salt because it dissolves easily and tastes clean, though iodized salt still makes good bread.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Weigh your salt. A teaspoon of fine salt and a teaspoon of flaky salt are very different amounts, but 10 grams is always 10 grams.
• If you forget the salt, you'll know: the dough goes slack and sticky and rises fast. Work it in as soon as you notice, even after bulk has started.