[Pepper44]

Has anyone tried the basic bread recipe from this book? The one posted in the NY Times?

I made it yesterday and followed the recipe exactly, but my bread tastes HORRIBLE. It's so salty it burns your mouth! I'm mad I wasted that much flour on it.

What could be wrong? I used sea salt and I put the amount the recipe called for...The texture of the bread was really good, so I want to try it again, but I need to figure out why it tasted so bad so I don't waste a ton of flour again.

 

[KristyDi]

I had the same thing happen!

I made another batch right away without any salt then mixed what was left of the old, too salty batch in with the new. That produced a much tastier bread.

Good luck!

 

[oiseau]

Hmm...I use sea salt too (really coarse salt) and I've never noticed a problem. I sometimes even think it could use a bit more salt so I sometimes use a little more (closer to 2T).
You can definitely tailor to recipe to your tastes. The recipe also works just fine if you halve it, so you could always try a smaller batch while you figure out the salt.

 

[Pepper44]

I don't know what was wrong with my first batch. It tasted so bad! My dh couldn't even swallow his lol. So the second batch I made, I put 1/2 TB of salt and it has no flavor at all! Aaaah.

Is it possible to add some salt to this batch some how? I put the dough in the fridge, maybe I can dissolve salt in a little water then mix that in with a bit more flour? Or should I just start over again tomorrow. 3rd time's the charm, right?

 

[fek&fuzz]

can you list out the ingredients and the amounts you are using. The NY Times No-Knead recipe and the 5 Minutes a Day recipe are not the same thing. Maybe that is what is causing the mix up.

 

[JTA Mom]

Also, the 5min bread calls for COARSE salt. So yes, using fine sea salt you will end up with way too much salt. In the book it tells you that you can use fine salt, just use 1/4 less (in volume). So 1tbs of coarse salt is subbed by 3/4tbs of fine salt. Hth!

Ami

 

[NativeMom]

Quote:

Originally Posted by Pepper44 Has anyone tried the basic bread recipe from this book? The one posted in the NY Times? I made it yesterday and followed the recipe exactly, but my bread tastes HORRIBLE. It's so salty it burns your mouth! I'm mad I wasted that much flour on it. What could be wrong? I used sea salt and I put the amount the recipe called for...The texture of the bread was really good, so I want to try it again, but I need to figure out why it tasted so bad so I don't waste a ton of flour again.

Hi Pepper44, I haven't seen the NY Times article, but do have the book and love it. In the book it mentions that if you're not using coarse salt to decrease it from 1 1/2 Tbs. to 1 Tbs, which is what I do. I've never had a problem with the bread tasting salty.

However, I have noticed very different textures based on different flours.

Is there any possibility the flour tasted "salty"? Odd question, I know, but just brainstorming.

Let us know how the next batch turns out