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#### Salt
Salt retards the yeast and helps control the fermentation process. It
also adds a flavor that most of us expect in even the simplest of
breads. Some people claim that they can taste a big difference in
their bread depending on the type of salt they use. The famed Poilane
bakery in Paris, for example, uses only coarse gray sea salt from
Normandy.
Other bakers can’t tell a bit of difference. But one aspect in which
different salts do objectively differ is their density. For this
reason, many bakers weigh their salt because weights are always the
same, no matter what kind of salt one uses.
If you’re measuring by volume, however, you’ll want to pay attention
to the following:
**Table salt or finely ground sea salt:** This is the standard for almost
all recipes. You can follow the instructions as they are written.
**Sea salt:** You’ll want to increase the volumetric measure by about 50%.
**Kosher salt:** Double the listed volumetric measure.
Typically, salt is measured at 2 percent of the flour weight, except
for rye breads, which are typically at 1.8 percent. The salt
proportion may go down a half percent or more if salty ingredients
such as olives are incorporated, and may go up 0.3 or 0.5 percent if
cooked grains, nuts or seeds are added.
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