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Can we talk about what a pastry chef in Savannah said about salt in bread?
I was standing in line at a bakery on Broughton Street last month and the baker behind the counter mentioned to a customer that she adds salt in two steps, once with the flour and once right before the bulk ferment ends. She said it keeps the dough from tightening up too early and I wrote it down on a napkin like a weirdo. Tried it on my Sunday loaves and the crumb came out way more open, no joke. Anyone else split their salt like this or am I just chasing a thing that one person does?
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