The Critical Role of Salt in Yeast Dough

Salt plays an essential role in yeast-based doughs beyond just adding flavor. It controls yeast activity and fermentation speed, strengthens gluten development, and improves dough texture. When Tom accidentally substituted citric acid for salt, Paul Hollywood confirmed it would 'certainly slow it up. Activation of the yeast.' This mistake resulted in tough, dense bread that failed to achieve the light, fluffy texture expected in finger buns. For home bakers, always measure salt carefully and add it to your flour before mixing with liquids. Salt inhibits yeast just enough to create controlled fermentation, resulting in better structure and flavor development. Without proper salt content, dough may overproof quickly or develop poor texture, making it essential to double-check your ingredients before mixing.