Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Quest with Peter Reinhart > Pizza

Like Tree1Likes

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 08-28-2014, 10:53 PM
Master Builder
 
Join Date: Oct 2012
Location: Los Angeles
Posts: 724
Default Salt... How much?

Hey gang, i never really got the amount of salt down right. How much salt should i use per pound of flour? honestly i don't measure anything, i do it all by feel, wright or wrong this is how im learning, im sure soon i will get it down. But in the meantime what would you guys recommend for salt?

Thank you.
__________________
Matthew 19:26. With God all things are possible.

My Build:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #2  
Old 08-29-2014, 01:18 AM
GianniFocaccia's Avatar
Il Pizzaiolo
 
Join Date: Jun 2009
Location: Disneyland, CA
Posts: 1,517
Default Re: Salt... How much?

Beyond balance of taste, salt plays a number of important roles in bread (and pizza dough) namely tightening the gluten network and improving loaf volume. This balance is delicate and requires precise measurement, which is 2-2.5% of flour weight. Commercial bakers and many home bakers prefer to use baker's percentages, a system that weighs dough ingredients for accuracy and repeat-ability.

Using Bakers percentages is easy but requires a reasonably-priced scale (preferably digital that goes down to a tenth of a gram). You can get around this via measuring by volume, although this method is not quite as accurate.

2% of 1lb (453g) is 9g. Therefore, you need to add 9 grams of salt for every pound of flour. There are approximately 6g of salt in a teaspoon.

If you are interested, below is a link to pizza dough calculators that show how you can reliably build any size batch of dough to any specification you want, with ease.

Pizza Dough Calculation Tools - PizzaMaking.com

HTH,

John
Reply With Quote
  #3  
Old 08-29-2014, 08:35 AM
Master Builder
 
Join Date: Oct 2012
Location: Los Angeles
Posts: 724
Default Re: Salt... How much?

Thank you John, i really appreciate it. So 9 grams of salt per 1 pound of flour. Thanks

Btw i do have a digital scale, which i weight the dough balls with.
__________________
Matthew 19:26. With God all things are possible.

My Build:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 08-29-2014, 09:03 AM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,143
Default Re: Salt... How much?

Do you know the solution method for measuring small amounts without a fine scale?
Reply With Quote
  #5  
Old 08-29-2014, 09:11 AM
GianniFocaccia's Avatar
Il Pizzaiolo
 
Join Date: Jun 2009
Location: Disneyland, CA
Posts: 1,517
Default Re: Salt... How much?

Haven't a clue. Am very curious now...
Reply With Quote
  #6  
Old 08-29-2014, 01:17 PM
Master Builder
 
Join Date: Oct 2012
Location: Los Angeles
Posts: 724
Default Re: Salt... How much?

Lets hear it..
__________________
Matthew 19:26. With God all things are possible.

My Build:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #7  
Old 08-29-2014, 04:42 PM
Master Builder
 
Join Date: Oct 2012
Location: Los Angeles
Posts: 724
Default Re: Salt... How much?

This is what the dough calculator gave me.


Flour (100%): 4712.99 g | 166.24 oz | 10.39 lbs
Water (63%): 2969.18 g | 104.73 oz | 6.55 lbs
CY (0.50%): 23.56 g | 0.83 oz | 0.05 lbs |
Salt (2%): 94.26 g | 3.32 oz | 0.21 lbs | 5.63 tbsp | 0.35 cups
Total (165.5%): 7800 g | 275.13 oz | 17.2 lbs | TF = N/A
Single Ball: 260 g | 9.17 oz | 0.57 lbs
__________________
Matthew 19:26. With God all things are possible.

My Build:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #8  
Old 08-29-2014, 05:18 PM
TropicalCoasting's Avatar
Journeyman
 
Join Date: Dec 2011
Location: Qld
Posts: 382
Default Re: Salt... How much?

Quote:
Originally Posted by Tscarborough View Post
Do you know the solution method for measuring small amounts without a fine scale?
For me its
3 cups flour
1 tspn salt
2 tspns yeast
I cup and a bit of water (add a bit more by eye as I mix)
a glug of EVOO in the bowl ball and rest covered.

Its not accurate but when you do it a few times its becomes second nature
Reply With Quote
  #9  
Old 08-30-2014, 09:20 AM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,143
Default Re: Salt... How much?

When you need to measure amounts smaller than your capability to do so, you multiply the amount to the point at which you CAN measure it accurately, then dissolve it into a known amount of water. Use whatever portion of the solution in proportion to get the small amount of dissolved ingredient you need you need.
Reply With Quote
  #10  
Old 08-30-2014, 02:07 PM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,887
Default Re: Salt... How much?

Quote:
Originally Posted by TropicalCoasting View Post
For me its
3 cups flour
1 tspn salt
2 tspns yeast
I cup and a bit of water (add a bit more by eye as I mix)
a glug of EVOO in the bowl ball and rest covered.

Its not accurate but when you do it a few times its becomes second nature
Because of the high temperature that we cook our pizzas at, both sugar and oil (both will encourage browning and burning) are not required. WFO pizza dough is traditionally only flour, salt, water and yeast.
v12spirit likes this.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast and the dreaded salt.... brickie in oz Hearth Bread and Flatbread 3 01-18-2012 06:58 AM
Setting floor tiles in salt? karl Getting Started 3 07-07-2008 10:08 AM
Kosher Salt Lester Pizza 2 04-02-2007 02:24 PM
Salt, salt, salt CanuckJim Artisan Ingredients 1 03-25-2007 06:29 PM
There's Salt, Then There's Salt CanuckJim Artisan Ingredients 0 03-16-2006 08:00 AM


All times are GMT -7. The time now is 02:39 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC