... blending, allowing for greater distribution. Once an appropriate salt is designated, one must then determine when to add the salt. Salt strengthens and tightens the gluten in dough by adjusting the solubility and swelling capacity of the dough. This increases dough strength and prevents weakness and stickiness while increasing the mixing time needed to reach maximum dough development. The end result is a more elastic and pliable dough. Some bakers argue that salt should be added after kneading and then be worked into the dough. Others dispute that salt needs to be added before kneading for better incorporation. Kneading the dough first and then working in the salt makes the dough easier to knead and requires less work from the mixer and a shorter kneading time without salt. Adding salt before kneading allows it to be better distributed throughout the dough. Either method is effective, and the more appropriate method ...

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