Ratio of flour and salt for bread (Odnos brasna i soli za hleb)

When making bread, the amount of salt is not determined randomly, but is calculated in relation to the amount of flour. The correct measure is important not only for taste, but also for how the dough will behave during kneading and fermentation. That is why, regardless of whether you are making small bread from several hundred grams of flour or a larger amount of dough, you can be guided by the same percentage ratio.

Standard amount of salt in relation to the amount of flour

Salt = 1.8–2% of the amount of flour

Formula:

Amount of flour × 0.018–0.02 = amount of salt

• 250 g flour (0.55 pounds) = 4.5–5 g salt (3/4–1 teaspoon)
• 500 g (1.10 pounds) flour = 9–10 g salt (1 1/2–1 2/3 teaspoons)
• 750 g flour (1.65 pounds) = 13.5–15 g salt (2 1/4–2 1/2 teaspoons)
• 1 kg (2.20 pounds) flour = 18–20 g salt (1 1/2–1 2/3 tablespoons)

Salt is not in the dough just for taste. It has several important roles: 

• Improves the taste of bread.
• It affects the strength and structure of the dough.
• It slows down the fermentation of yeast. 

Thanks to this, the dough does not rise too quickly and keeps its structure more easily.

• If too little salt is added, the bread may have a bland taste, and the fermentation may be fast.
• If too much is added, the fermentation slows down too much, the dough is more difficult to develop, and the bread may be too salty.https://theminuette.blogspot.com/2023/05/hleb-od-badem-brasna-sa-mesanim.html?m=0

That is why the amount of salt is most often determined as a percentage in relation to flour.

Why is the amount of salt in bread determined by the weight of the flour, and not by the total weight of the dough?

Because flour is the basic raw material of the dough, and the amount of flour determines how much salt is needed for the dough to have the right taste, structure and fermentation.

The total weight of the dough includes water, yeast, oil, sugar and other ingredients that can be in different amounts. If we calculated the salt according to the total weight of the dough, changing the amount of water or another ingredient would also change the amount of salt, even though the amount of flour did not change.

That is why the percentage of salt compared to flour is used in bread.

For example, 1.8% - 2% means that for every 100 g of flour there are 1.8 g - 2 g (around ⅓ of teaspoon) of salt, regardless of how many other ingredients are in the dough.

Kod pravljenja hleba, kolicina soli nije odredjena nasumicno, vec se racuna u odnosu na kolicinu brasna. Pravilna mera vazna je ne samo zbog ukusa, vec i zbog toga kako ce se testo ponasati tokom mesenja i fermentacije. Zato se, bez obzira na to da li pravite mali hleb od nekoliko stotina grama brasna ili vecu kolicinu testa, mozete voditi istim procentualnim odnosom.

Standardna kolicina soli u odnosu na kolicinu brasna

So = 1,8–2% od kolicine brasna

Formula: 

Kolicina brasna × 0,018–0,02 = kolicina soli (fina morska so)

• 250 g brasna → 4,5–5 g soli (3/4–1 kasicica) 
• 500 g brasna → 9–10 g soli (1 1/2–1 2/3 kasicice) 
• 750 g brasna → 13,5–15 g soli (2 1/4–2 1/2 kasicice)
• 1 kg brasna → 18–20 g soli (1 1/2–1 2/3 kasike)

So nije u testu samo zbog ukusa. Ona ima nekoliko vaznih uloga:

• Poboljsava ukus hleba.
• Utice na jacinu i strukturu testa.
• Usporava fermentaciju kvasca. 

Zahvaljujuci tome, testo se ne podize prebrzo i lakse zadrzava svoju strukturu. 

• Ako se stavi premalo soli, hleb moze imati bljutav ukus, a fermentacija moze biti brza.
• Ako se stavi previse, fermentacija se previse usporava, testo se teze razvija, a hleb moze biti preslan. 

Zato se kolicina soli najcesce odredjuje kao procenat u odnosu na brasno.

Zasto se kolicina soli se u hlebu odredjuje prema tezini brasna, a ne prema ukupnoj tezini testa?

Zato sto je brasno osnovna sirovina testa, a upravo kolicina brasna odredjuje koliko soli je potrebno da bi testo imalo odgovarajuci ukus, strukturu i fermentaciju.

Ukupna tezina testa ukljucuje i vodu, kvasac, ulje, secer i druge sastojke koji mogu biti u razlicitim kolicinama. Kada bismo so racunali prema ukupnoj tezini testa, promena kolicine vode ili nekog drugog sastojka promenila bi i kolicinu soli, iako se kolicina brasna nije promenila.

Zato se kod hleba koristi procenat soli u odnosu na brasno. 

Na primer, 1.8% - 2% znaci da na svakih 100 g brasna ide 1.8 g - 2 g (oko ⅓ kasicice) soli, bez obzira na to koliko drugih sastojaka ima u testu.