Quick answer
Fine sea salt is best for bread dough. Use flake salt on focaccia tops. Standard bread recipes call for 1.8 to 2% salt by flour weight.
Key takeaways
- Fine sea salt is best for bread dough. Use flake salt on focaccia tops. Standard bread recipes call for 1.8 to 2% salt by flour weight.
- Fine sea salt disperses evenly through dough without pockets of sharp saltiness. It strengthens gluten, controls yeast, and improves crust color.
- Add fine sea salt after autolyse or initial mixing so it does not contact yeast directly in dry form. For focaccia, dimple the dough, drizzle oil, and sprinkle flake salt before baking.
- Most bread formulas use 1.8 to 2% salt relative to flour weight.
- Mix flour and water first if you autolyse.
Fine sea salt for dough, flake salt for focaccia topping. 1.8-2% salt by flour weight is standard.
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sea-salt
Fine sea salt disperses evenly through dough without pockets of sharp saltiness. It strengthens gluten, controls yeast, and improves crust color.
Learn more about Sea Salt →Salt by Baker's Percentage
Most bread formulas use 1.8 to 2% salt relative to flour weight. For 500 g flour, that is 9 to 10 g salt. Weigh salt for accuracy. Volume measures vary between brands.
When to Add Salt to Dough
Mix flour and water first if you autolyse. Add salt after the rest period. Direct contact between dry salt and yeast can slow fermentation. Salt tightens gluten, which helps structure in lean doughs.
Flake Salt on Focaccia
Coarse flake salt on focaccia stays visible through baking and gives bursts of salinity in each bite. Press crystals into the oiled surface after dimpling so they adhere.
Substituting Other Salts in Bread
Kosher salt works if you convert by weight, not volume. Iodized table salt is fine but can taste slightly sharper. Rock salt is too coarse for even mixing unless dissolved first.
Technique & Tips
Add fine sea salt after autolyse or initial mixing so it does not contact yeast directly in dry form. For focaccia, dimple the dough, drizzle oil, and sprinkle flake salt before baking.