Artisan Bread in Five Minutes A Day

Questions about the Bread in 5 method? Ask Jeff & Zoe at http://www.artisanbreadinfive.com/

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[Jonathan Miller]

Adding salt directly to the water can kill yeast. It is because of a sudden change in the water and the chloride. I wouldn't change the amount of salt because when mixed with the flour, acts as a "check" on the yeast so it doesn't overreact. Salt in any given bread recipe should be between 1% - 2% of the overall flour - that is more than enough to kill the yeast over an extended time in water alone. I recommend mixing the salt with the flour and then adding that to the water.

[luke luka]

I thought if I don't put yeast and concentrated salt solution it would be fine... so do you mean that the concentration of salt in water is greater than concentration of yeast cytoplasm? What if I put less salt?

[Jonathan Miller]

For a few reasons...(1) Osmotic Shock (2) Chloride kills bacteria/organism (this is why salt is used to various meats) (3) Salt draws moisture away, it's like putting salt on a slug.

[luke luka]

Is it okay to bake it while the dough is still cold? I had it out for more than an hour but it's still cold in side.

[luke luka]

Why does the salt kill yeast?

[LizasPaperPassion]

Does anyone know if the recipe will not work if I decrease the salt a little bit?

[Brian Miville]

You are both correct and slightly wrong. Yes, for the most part salt is salt. Sodium chloride. The thing is that Kosher salt, being more coarse, takes up more volume per weight. So a teaspoon of table salt does not actually work out to the same weight as kosher. What does this mean in practical sense? Well, if making the master recipe here, your bread won't be as salty if you use kosher as if you use table. So adjust accordingly.

[LizasPaperPassion]

I love this recipe!

[Rachel Lei]

i like to try out this bread，but i want to know gram measurement and i dont have cups at home。