Quest for the perfect bread.

I would think if you're a bread maker of any caliber that leaves out salt, that it would be considered heresy. Perfect has so many interpretations that its veracity is questionable at best. This is only my opinion but a bread with 0 salt would almost be inedible and probably not a good model for a profitable business and suspect you'll have to learn to make your own.

Years ago I had a friend who had a heart attack and was supposed to cut salt. He immediately went out and bought a bread machine that he could load and set to have hot bread just done when he got home from work. He said he made it completely without salt and didn’t miss the salt at all when it was hot and fresh a couple of days a week. He said he got really fast at preparing and setting it in the morning. Good luck!

A few years ago, when my husband was first told his blood pressure was too high I did try to make a salt free loaf of bread.

At the time I wasn’t aware that salt isn’t only added for flavour but more importantly it retards the growth of yeast. On the second proving the dough ballooned out of the tin in an alarming manner and resulted in a loaf that was not only tasteless but oddly textured - soft but not in a good way - needless to say, I never tried it again!

I suspect you could reduce the salt a little in a home made loaf but not cut it out completely. My usual loaf uses 10g salt to 500g flour. I don’t know how far you could cut that back without effecting the end result but I do know it needs some salt to work properly!

Sorry. It is Tuscan bread that contains no salt. It’s called pane comune.

If you go completely salt free, google recipes on how to use Tuscan bread. Locally, they use strategies for making the bland and sandy textured bread palatable, such as making olive oil soaked bruschetta or using it to give body to soups.

BarbaraHelen2013 wrote: »

@acpgee - You’ve sent me down a rabbit hole with the Tuscan Bread! I think it’s Pane Toscano rather than Pane Comune, as all the recipes I’ve found for the latter do contain salt. (They’re all in Italian, which I don’t speak, but the word for salt is obvious in most European languages 😂)

I’m going to give the Toscano a go soon, not because I need to limit salt but just because it’s an interesting concept and I love to make different breads when I come across them.

Thanks for the idea!

We call it pane sciapo and it comes from Tuscany. It is used to accompany prosciutto crudo, salamis, or soups. The bread is low-salt, but the other things are salty.

I am obsessed with this right now-

https://www.powerhungry.com/2019/07/1-ingredient-buckwheat-bread/#:~:text=1-Ingredient Flourless Buckwheat Bread {vegan, gluten-free} 1 Step,... 5 Step 5: Bake the Bread

Here are a few others-

https://www.powerhungry.com/2022/09/2-minute-2-ingredient-flax-bread-v-gf-oil-free/#:~:text=How to Make Single Serving Vegan Flax Bread,Shape the Dough ... 3 Step Six: Eat!

https://daniellebinns.com/2020/04/easy-homemade-bread/

BarbaraHelen2013 wrote: »

VegjoyP wrote: »

I am obsessed with this right now-

https://www.powerhungry.com/2019/07/1-ingredient-buckwheat-bread/#:~:text=1-Ingredient Flourless Buckwheat Bread {vegan, gluten-free} 1 Step,... 5 Step 5: Bake the Bread

Here are a few others-

https://www.powerhungry.com/2022/09/2-minute-2-ingredient-flax-bread-v-gf-oil-free/#:~:text=How to Make Single Serving Vegan Flax Bread,Shape the Dough ... 3 Step Six: Eat!

https://daniellebinns.com/2020/04/easy-homemade-bread/

I absolutely love the Powerhungry site! I’ve tried so many of Camilla’s recipes and they all work beautifully.

I’ve not done those specific recipes but highly recommend her Sweet Potato Tortillas, Red Lentil Tortilla, Chickpea Flour Tofu etc

Awesome! I haven't looked through the site. I just discovered it so thank you!!