Salt Percentage Calculator

The standard range is 1.8-2.2% of flour weight. Most professional bakers use 2%. Below 1.5% tastes bland and the dough ferments too quickly. Above 2.5% can inhibit yeast activity and taste overly salty.

Fine table salt, fine sea salt, and kosher salt all weigh differently by volume. A teaspoon of fine salt weighs about 6g, while a teaspoon of flaky sea salt might weigh only 3-4g. Always weigh salt in grams for accuracy in bread making.

Salt does four things: flavour, gluten strengthening, fermentation control, and crust colour. Without salt, bread tastes flat, the dough is slack and sticky, fermentation is too fast, and the crust doesn't brown as well.

Avoid putting salt directly onto yeast before mixing. Salt can damage yeast cells on contact. Add the salt to the flour first or add it after initial mixing. In autolyse methods, salt is typically added after the rest period.

Salt-free bread rises very quickly (salt slows fermentation) but has a flat, bland flavour and a coarse, irregular crumb. The crust will be pale and soft. If you realise early, you can knead salt in during the first fold. If the dough is already shaped, it is best to start again.