I realize that to some extent, the amount of salt in bread is a matter of personal taste. But I also know that some salt is necessary, both to control the yeast activity and also to enhance flavor. So I’m looking for a benchmark, or an average amount of salt, that I could use as a starting point. Although I’m not on a low-salt diet, I’m always trying to lower my salt intake by reducing any unnecessary salt.
In his 1973 book “Beard on Bread,” he noted that a tablespoon of salt to a pound of flour (about 3-1/2 cups, I guess) was a good ratio. Of course, that was over 50 years ago, and dietary advice on salt has likely changed a bit since then. (He also said that amount might be a little too much for some people’s taste.)
I’m also aware that the salt content might and should vary based on the amount of yeast used, the type of bread, and any filling or toppings, and so on. Still, we all need to start somewhere, so I’d appreciate any suggestions in this regard! SETH
yes, SETH, Beard was on the high side half a century ago:
a tablespoon of salt (about 24 grams) to a pound of flour (about 454 grams) would be about 5%. These days most recipes seem to average around 2% (that would be 9g -- or maybe a teaspoon and a half to a pound of flour.) I generally do between 1% and 1.5% -- based on my taste buds and the type of bread I'm baking.
Rob
Thanks, Rob, this was exactly the sort of information I was looking for. I suspected that the "tablespoon per pound" ratio was a bit high, but I wasn't sure -- and I wasn't looking to get into an argument with James Beard!
I want my loaves to be flavorful, so I know they need some salt, but the question is how much? Now I have a benchmark to work from, and my taste buds will take it from there. Thanks again, Seth
I think that Beard was my first bread book too. That and Elizabeth David's early book,
Start with the standard and go from there. Enjoy!
I did some research a few years ago and found articles that said salt can be reduced (but not eliminated!) without affecting the bread quality. Here is an excerpt from an abstract to one article:
Salt may affect gluten more than it retards yeast activity. There may not be enough osmotic pressure at that level to meaningfully affect the yeast. Salt's effect on dough is nicely summarized here: Salt in bread dough
Another way to reduce sodium intake is to use potassium chloride (KCl) to replace some of the NaCl. I've replaced up to 50% of the NaCl with KCl with no noticeable effect on performance or flavor.
I say that because they don't call out flour weight.
Gary
Thanks for noticing that. I looked at the FSAI for more info and most of the reports mention salt and sodium in finished products. It actually may be final bread weight and not dough weight. I suppose that is about 2–2.5% salt in bakers percentage (flour basis). I wish I could have read the full article to see all of their data and conclusions.
I've found that the standard 2% does not result in any obvious salty taste, so it's a good base. Less might work well for you.
Once again, thanks to all for this helpful information. When I got back into baking bread, I figured I wouldn't get involved with baker's percentage formulas -- I thought it was too complicated and not necessary for me.
I wasn't much for chemistry in high school; I never did find my "unknown" in that class, which I had to take to graduate (and slid through with a benign grade of a "C"). But I see now that it's not that tough to use, and it can be extremely helpful in comparing recipes and ingredient ratios. Seth
Outside of the ratio thing - which is good to use - I don't weigh anything. Too much of a PITA. After a while you get used to how things feel. That usually tells ya everything. If you've got the time - what the heck. Enjoy!
Seth, I remember from the movie "Peggy Sue Got Married", when she went back in time to high school, she complained in math class that she knew for a fact she would never use algebra. Well, between knitting/crocheting & baking, I DO use algebra occasionally. As for chemistry, I can remember all the chemical symbols, but not what I was thinking 2 mins ago.
Yes, some things I learned in high school have actually been helpful, although I couldn't see why at the time; I just learned them because I had to.
Since I never really learned any chemistry symbols other than H2O (which isn't an element anyway), I don't remember them. But algebra is certainly a good thing to have in your back pocket, ditto certain geometry formulas for areas and the formula for the circumference of a circle! I'm also glad I learned my multiplication tables in elementary school --- in case my calculator dies! Seth
Just be careful when looking at the salt content expressed as bakers %. Some bakers/recipes quote the salt as a percentage of main dough flour only, which personally I think is wrong. I always calculate it as a percentage of the total flour (and grains and seeds if used) in the recipe. If there is a large quantity of levain used, the difference can be considerable.
Lance
While I whole heartedly agree that a little salt makes bread taste better, it is absolutely NOT required in bread. All of Central Italy (Tuscany, Umbria, Marche) bake bread without salt. Lots of good stories in the region too about why. Here's an Atlas Obsura Article with some of the (mostly debunked story) about why. https://www.atlasobscura.com/articles/mystery-italy-saltless-bread-trade-wars-salty-hams
While it may be true yiu can make varieties without salt, I know from personal experience when I’ve accidentally left it out the bread was tasteless. I guess if you make a specific formula meant not to have it the bread it may offset the lack of salt with another flavor but the small amount of salt in a loaf is well worth using in my opinion.
Because historically (expense, wars, taxation etc) they couldn't use it. So eventually it became tradition. It's funny how traditions come about and are kept going just because one has been doing so for a long time and no other reason. But that doesn't mean adding salt to bread isn't going to improve it - a lot!
Government guidelines for bread sold in stores is limited to 1% salt.
So a 2lb loaf (907g) would have 9g of salt.
Is that a guideline rather than a legally binding limit? The manufacturers will probably comply if they are providing schools and hospitals.
In Australia, the target for voluntary sodium reduction is ≤ 400 mg sodium per 100 g of bread and must be stated on the nutrition panel of packaged goods.
Cheers
Hi Gavin. That is a guideline, I believe.
That is 1g of salt per 100g. But salt doesn't = sodium. For sodium in salt you need to divide by 2.5.
So that comes to 0.4g = 400mg.
So works out the same as Australia.
Hi Abe,
Correct. I always assumed sodium on the label was salt. Cheers.
...that 1% of salt is probably baked weight.
This might be true: "The finished 907g loaf has 1% salt by its baked weight (9.07g salt), but to achieve that when baking from scratch with 62% hydration and typical baking loss, you'd use a baker's percentage of about 1.75% salt relative to flour weight."
And the baked weight is less because of water loss then wouldn't one have to use less salt not more salt?
...is between using a higher % of salt based on amount of raw flour (which is much less weight than finished bake weight of all ingredients) and the final % in total baked loaf. So, supposedly the calculations AI did for me at 1.75% of dry flour weight and 62% hydration, worked out to 1% overall in finished loaf, in spite of about a 12% loss of moisture.
Let's use whole numbers starting with a 900g dough...
12% of 900g = 108g.
So final weight of the dough would be 900g - 108g = 792g.
If you want to end up with 1% salt for the baked loaf (not the dough) then one should use 7.92g salt (call is 8g).
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Let's do another calculation on how much salt that is in baker's percentage to the total flour (including the the flour within the starter).
900g dough at 65% hydration comes to 545.5g flour + 354.5g water.
So 7.92g salt for 545.5g flour = 1.45% in bakers math before the starter/levain is taken into consideration.
Of course that % will go up depending on how much flour and water is taken from the total recipe for the starter/levain.
Then again how much water is going to be lost is anything from 10-25% so it'll be nigh on impossible to get it perfectly to 1% of the final bread weight. I'll stick to about 1% of the dough weight.
I always use 1% salt in bakers percentages and the bread is both tasty and the dough structurally sound (usually!).
This article from Weekend Bakery is quite useful for explaining salt levels:
https://www.weekendbakery.com/posts/salt-in-bread-baking-how-much-and-why/
I do think a lot of bakers (both home and artisan commercial) just stick to 2% without questioning if this level is really necessary or desirable for health. Personally I use 1.8%, but with 20% of that being KCl.
Interestingly, salt levels in English bread have risen up till recently. Looking at 1930s commercial recipes in the baking textbook Manna, by Walter Banfield, the typical addition rate was 1.4 - 1.5%.
Lance
There is a simple answer to this - however much you like. A little less for some - a little more for others. Outside of special needs its really up to you and your tastes. Enjoy!
While on the question of salt, I read or heard somewhere, maybe when I was in Italy over Christmas, that a study had found that the salt in the bread from commercial bakeries in Southern Europe has been increasing steadily over the last decade, leading to fears about negative health implications.
I've scoured the web to try and find an article or something but no luck.
I remember French baker Paul who have bakeries in the UK (or did have) got into trouble about their salt levels. This is what Gemini says:
"In 2011, the French bakery chain Paul (which has many UK branches) was publicly criticized by the health group Consensus Action on Salt & Health (CASH) for having some of the saltiest bread on the British market.
The controversy centered on several key points:
The "Salty" Loaves: CASH reported that Paul’s Pain de Campagne contained 2.83g of salt per 100g, more than double the voluntary UK target at the time (1.1g).
The "Translation" Defense: Paul responded by claiming a "simple error in translation" on their website, stating they had used the word "sodium" when they actually meant "salt" (salt is approximately 2.5 times the weight of sodium).
Correction & Commitment: Following the backlash, the chain updated its nutritional information and pledged to align its UK recipes with lower salt standards already in place in its French shops.
Wider Context for French Bakers:
While the Paul controversy is the most famous example in the UK, French bakers generally face pressure because traditional French recipes often use higher salt ratios (1.8%–2.2% of flour weight) than current UK health targets (roughly 1%–1.5% of flour weight).
In 2023, France itself introduced new domestic regulations to lower salt in baguettes to 1.4g per 100g, moving closer to the UK's stricter voluntary target of 1.01g per 100g for 2024–2026."
Lance