Why does nobody mention letting your dough rest before adding salt? | Bread Baking Basics

Alex Jackson · 2026-10-17T10:35:03.828198+00:00

I mixed my first few loaves with everything dumped in at once and they always came out dense, then a baker at the farmers market in Ann Arbor said to give the flour and water 20 minutes alone before the salt goes in. Turns out the salt tightens things up early and the dough never really gets going, which explains my hockey pucks. Do you all do a rest first, or just mix it all together and call it good?

The Community Guide

Loading…

Why does nobody mention letting your dough rest before adding salt? | Bread Baking Basics - The Community Guide