Originally Posted by toni1948
Joe, I baked my first loaf of the Master Recipe today. My first attempt at making yeast bread of any kind. (Finally got up the nerve and confronted my fear)... The crust and crumb are out of this world. I will cut back on the salt some, but it is a keeper for sure. The second loaf should taste better than the first. I can hardly wait. If I had known it was going to be this good, I would have had some good cheese in the house to eat with it. I love a good artisan bread with cheese.
Congratulations Toni! Yeah, that's some pretty tasty bread, and it gets pretty addictive. Don't forget a bottle of wine with the cheese for a truly memorable dining experience.
Regarding the salt, if you use table salt, cut that back to 2-1/2 teaspoons if you are making a full recipe. If you are making a half recipe at a time, use 1-1/4 teaspoons of table salt. Table salt weighs more that Kosher salt (which is hollow), so you need to reduce the volume to maintain the same weight and percentage of salt. Here's what it looks like based on the Master Dough full recipe:
1-1/2 T of Kosher
salt = .64 oz (2% of the weight of the flour)
1-1/2 T of Table
salt = 1.13 oz (3.8% of the weight of the flour)
So, if you used table salt and your bread tasted salty, this is the reason.
Hope this helps.