1

When making bread dough, can sugar and salt solutions be used or should the sugar and salt be added dry?

  • In a very good recipe for pizza base the requested salt was to be added in solution. And the brewee's yeast in a separate solution. This might be related to your question. – Alchimista Feb 18 '18 at 13:48
1

Either is fine, so long as you account for the liquid.

I normally add dry sugar or (rarely) salt at an early enough stage that the "proto-dough" is effectively still liquid and they will quickly dissolve, so it makes little difference. If adding at a later stage, a solution might be preferable for even distribution. Bring on the uptight bakers claiming you can't add stuff later (guess what, it still comes out bread...) And, of course, when using honey, molasses, or syrup, it's a solution whenever you add it.

0

Why would you want to? If you did (I can't see it being a problem), you would need to reduce the amount of water equal to the amount of solution you are using, so as not to over-hydrate.

  • I have always taken the position that dissolving the sugar and salt in the water before adding the water to the flour would give a better distribution of the two solids in the dough. Also, I am thinking about weighing all ingredients as an approach to better consistency, just as a chemist would measure a volume of solution (or weigh it if you know the density). It appears from the comments that there are no pitfalls from the solution approach. – Alex_B Feb 19 '18 at 20:51

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.