Salt in Yeast Dough

Paul Hollywood noted that Abbi's cottage loaf lacked salt, making it 'bland and unstructured.' Salt in bread isn't optional seasoning—it performs three essential functions. First, it strengthens gluten, giving bread structure and preventing the flat, spread loaves the judges criticized. Second, it controls fermentation by moderating yeast activity, allowing for even, controlled rising. Third, it enhances crust color through the Maillard reaction. The standard ratio is 1.8-2.2% salt to flour weight—for 500g flour, that's 9-11g (about 2 teaspoons fine salt). Never reduce salt in bread recipes thinking it's just for taste; the structural consequences are visible and significant.