General Discussion > Food & Drink

Tuscan (Salt Free) Bread

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Clive:
I've made a completely salt free loaf of bread although I notice that the Marvel I add to supply calcium contains salt anyway.  The bread rose more or less the same as before but the bread didn't break through the top of the crust in the manner I like to see.  Of course this is merely aesthetically pleasing and makes no difference to the taste.  But I'm not quite certain that the consistency is as good.  The crust isn't quite so crusty and the bread has a slightly rubbery feel on the outside.  I think I will revert to adding a pinch of salt next time I bake! 

Rik:
That's what we've found, Clive, it needs some salt, the trick is to minimise how much. Adding gluten helps.

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