Redmond Natural Unrefined, Baleine, Kosher, Himalayan Pink, Maldon, Black Salt, Diamond table, etc.
In the same weight/ratio. would a different salt effect the rise and/or gluten?
I'd think there might be a flavor change.
I'm just about out of my usual, Baleine, and thinking of trying Redmond Natural.
I have all of the others except the black, but have never tried in bread dough.
I'd think the coarser salts, like Maldon, would have to mortar and pestled.
Potassium chloride is good in bread too, if you'd like to reduce your sodium intake.
-Jon
Some disjointed thoughts:
In terms of rise and gluten, effects probably depend on sodium content (which may vary depending on what portion of the salt in question is stuff other than sodium chloride) plus if and how the other components of the salt impact the dough, if at all.
I'm pretty sure but not certain that Redmond Natural is a salt that some people have reported leaving a grittiness in their bread. Could be there are some sizeable components that don't dissolve in water.
In terms of black salt... you don't want to be using that in equal portions as you would regular salt. Definitely something to use a light touch with, unless you really want that sulfur flavor.
For coarse salts, why not let them dissolve in the water instead of grinding them in a mortar and pestle? Could set that up the night before you want to start your dough and I'd think it would be good to go the next day.
Salt effects on gluten are maybe more the result of the chloride ion than the sodium ion. The chloride helps to firm up the gluten, so just about any food grade chloride salt will probably give the same result in bread. A few years ago, I found a summary of salt effects in bread that was informative:
Salt in bread dough
I agree about the black salt. I can't imagine using it in bread, but it works great for simulating the flavor of egg salad.
That makes a lot of sense about chloride, given that MSG apparently doesn't provide the same effect of dough as table/kosher/etc. salt. Might be interesting to try out potassium chloride and compare.
As far as black salt in bread, I could see using chaat masala in the dough. However, that wouldn't be my first choice for getting those flavors in a meal; better used in something the bread is eaten with, I would think.
see if others weigh in on Redmond before I do.
good idea to dissolve the coarse stuff to try.
If it's pure NaCl - there is no difference. Most "regular" salt is pure NaCl and there are no other additives. I can't speak for other salts used. Enjoy!
Sea salts have other minerals since they come with the sea water. Himalayan salts were once sea salts. Pretty much the only nearly pure NaCl salts are the ones refined by large-scale manufacturers like Morton.
I have seen food science articles using potassium, calcium, and magnesium chloride salts in bread. Cations other than sodium may impart metallic tastes at higher levels, though. I have successfully replaced some KCl with NaCl to reduce Na content or used Morton Lite Salt instead of salt without any noticeable effect on flavor.
I've used Redmond Salt for a couple of years now with no problems. To me, Redmond tastes mellower and sweeter than Diamond or Morton and, though its crystals are relatively large and don't dissolve fully in water, I've never had an issue with grittiness. Caveat: I keep the salt in my bread at about 1% or 1.25%.
Rob
got a teense shaker of Redmond that I will try next bread.
and perhaps adjust the salt down a bit as well, from 2.5% to 1.5%.
If it's salty to you - adjust down. If not - adjust up. Simple. Enjoy!