Monday, February 25, 2013
Bread and Salt
Yesterday, I ignored my instincts and followed the recipe exactly. It was a new recipe for a roasted garlic-rosemary artisan bread that sounded so delicious I threw caution to the winds and just went with it.
As a matter-of-course, I drastically cut or eliminate salt from almost everything I make. But this was a new recipe and I rolled with the directions.
The bread was sooooo salty not even the hunk could choke it down. I double checked that recipe twice. I tracked down other recipes by the same source. It wasn't a typo. All their recipes called for 1 1/2 TABLESPOONS of kosher salt.
I may (at some time in the future) try this bread again -- minus the salt. But for now, I believe I'll go back to my old honey-oatmeal standby. I might try the new artisan techniques. But I'll never again ignore my instincts when they're clamoring.
Salt. A little will go a long way.