The baguettes turned out beautifully too!!! 😫😭 I didn’t even notice that I forgot the salt until I ate it. It tasted so bland…. Fml. Tho I did notice that my dough was a lot stickier than usual. Probably needed salt 🫠
Edit: I forgot to mention that this batch of baguettes were made for sharing with others. Obviously I can’t give these to others…. But I do plan to take the advice and make them into croutons. I’ve never done that, so I’m excited! Heavy on the seasoning too lol
by Neko_shii
27 Comments
Very pretty though! You’ll get it next time!
One of us, one of us, one of us
Just eat it with salty foods, and you won’t even notice (or at least pretend you don’t)
Yeah…. i’ve done it and it’s so sad :/
Bread from Firenze! Put it in soup or a panzanella
Heavily salted butter, mate. I’ve powered through some like that. In the bright side it looks beautiful, so I guess next time do the same thing but different
Just use salted butter!
Dry it out and make breadcrumbs or croutons. You can then season those.
Garlic bread absolves the sin of salt omission.
Is this really a big deal? I don’t think I have ever forgotten it, but if I did, I would make sure to add salt when spreading my (unsalted) butter on it.
you could use it for french toast
What’s worse is doing that when you bake as a profession. 😭
And now you can just beat yourself with that bread. Just pick it up and start swinging! Or put a lot of buttered salt on it and make toast.
Tell them it’s low sodium, problem solved.
When I had that happened, I noticed it rose perfectly and looked perfect but the texture was off, aside from lack of flavor.
French toast. Season the egg mix and the butter.
Are you kidding me? I forgot the salt yesterday while I was making bagels. I went ahead with it anyway to see what they were like, and same thing. They were so bland that if I added water they might have tasted better.
I was reading that salt not only is necessary to enhance the flavour, but it’s a gluten strengthener. One book I have said salt is optional, and another one says salt is important. One tells me to add salt WITH the yeast during the proofing stage, and one says salt kills yeast and to be sure to add it late in the recipe (which is what I do now).
I did this once with croissants. It was one of the biggest letdowns of my baking history.
You could make it into breadcrumbs! Or make croutons for snacking (cube and toss in oil/salt/herbs/spices/whatever and bake at a low ish temp until crispy).
Others mentioned croutons…also stuffing from the dried cubes would still be great and bread pudding too. Both would allow adding salt via the liquid.
Soup bread, dip in a salty soup
Tuscan bread is made deliberately without salt and then they use it in ribollita and panzanella I’d recommend making one of those
Healthy bread? 🥖
This happened to me once when I made cardamom buns a few years back 🥹
Feed it to the pigeons and fish in the pond
Send it to me, I will eat it 🐷
French toast!