My bad. I stand corrected but I had heard that somewhere. I know it is a preservative.
I will stand uncorrected now. I knew I saw that somewhere so I did a little digging. Dick Logues book "500 Low Sodium Recipes" has on page 436 on Honey Wheat Bread; " . . . and it didn't collapse on top as happens sometimes when you leave out the salt." Also checked with a girl who worked in our Studio while she attended College, who later moved to San Antonio, Texas to go to cullinary school. She is now a pastry chef with a Hotel in that city. There was mentioned of the Roman Empire effect of salt free baking meaning the "rise, then the fall of it". Tried a standard high yeast recipe for basic white bread that called for 2 Tbs of yeast in a 1 1/2 Lb loaf. Used no salt and had a loaf that was not only concave on top (about 2" at the center) but had a crust line over 1" high around the edge. Sort of a high water mark of how high it got before it fell. So no, it doesn't help with the rise but it sure can help keeping it there.
BTW not all bread will fall without salt but if you are going to leave it out you have to leave out the normal salted butter also. My standard 1 1/2 Lb white bread calls for;
1 cup water
2 Tbs Unsalted butter
3 cups bread flour
1 Tbs sugar
2 Tbs nonfat dry milk powder
2 tsp active dry yeast
So far it has never fallen.
BTW not all bread will fall without salt but if you are going to leave it out you have to leave out the normal salted butter also. My standard 1 1/2 Lb white bread calls for;
1 cup water
2 Tbs Unsalted butter
3 cups bread flour
1 Tbs sugar
2 Tbs nonfat dry milk powder
2 tsp active dry yeast
So far it has never fallen.
That's a lot of tsp & tbs. Are they generally 'flat' or 'heaped'? A serious question.
The 2 Tbs sounded like too much to me but that was the recipe for that one. I haven't used it since though. My normal is 2 tsp which is about normal. No the measurement are not heaped but scraped straight across for a true tsp.
Usually with a measuring spoon, if measuring properely, just like a measuing cup, fill and level off the top.
Growing up, we didn't have measuring spoons. We had the spoons we ate off of. The smaller spoon was the teaspoon and the larger was the tablespoon. The girls ate their soup and cereal with the little one while the boys usually use the tablespoon for some reason. Maybe just to shovel more into our mouths at once.
JP, the standard recipe for a dough for a 1lb loaf usually calls for 2 1/2 tsp of yeast. I see that since you are not using any salt and sweet butter, your yeast amount is a bit lower.
When baking my bread in the oven, I start the baking by preheating the oven a good hour before the baking. I also place a pan of water on the lower rack. I steam the bread for about 10 minutes and then remove the pan of water. This helps with the rise and also my loaves never sag. (Do not use baking stones when steaming. I don't care what anyone tells ya. They will crack.)
Question for bread machine users. When I bake my loaves in the oven, I always score the top. This allows venting. When making bread in the bread machine, how is the loaf vented? What happens to the steam generated inside the loaf durring the cooking stage?
Growing up, we didn't have measuring spoons. We had the spoons we ate off of. The smaller spoon was the teaspoon and the larger was the tablespoon. The girls ate their soup and cereal with the little one while the boys usually use the tablespoon for some reason. Maybe just to shovel more into our mouths at once.
JP, the standard recipe for a dough for a 1lb loaf usually calls for 2 1/2 tsp of yeast. I see that since you are not using any salt and sweet butter, your yeast amount is a bit lower.
When baking my bread in the oven, I start the baking by preheating the oven a good hour before the baking. I also place a pan of water on the lower rack. I steam the bread for about 10 minutes and then remove the pan of water. This helps with the rise and also my loaves never sag. (Do not use baking stones when steaming. I don't care what anyone tells ya. They will crack.)
Question for bread machine users. When I bake my loaves in the oven, I always score the top. This allows venting. When making bread in the bread machine, how is the loaf vented? What happens to the steam generated inside the loaf durring the cooking stage?