Salts
Not all salt is the same. From fine crystals that dissolve evenly into dough to flaky salts for that final crunch and flavour, bake with precision and taste.
Why the Right Salt Matters in Baking
Salt strengthens gluten, moderates fermentation and enhances flavour. Choosing the right type can make a big difference—from improving dough structure to elevating your bread’s final taste.
Fine Salt for Dough
Use fine sea salt or Himalayan pink salt when blending into dough. Its small crystals dissolve evenly, ensuring balanced seasoning without altering texture.
Flaky Salt for Finishing
Flaky or flaky gourmet salts like Fleur de Sel deliver a burst of texture, aroma and visual appeal. Perfect on focaccia, pretzels, sourdough and pastries right before they hit the oven.
Flavoured & Herb Infused Salts
Flavoured salts—think rosemary, basil or garlic—are an easy way to add complexity. Use them in breadsticks, savoury scones or flatbreads for an instant flavour boost.
Learn More
Unsure which salt to choose? Read our blog guide How to Choose the Salt to Pair With Your Recipes for tips on selection and usage.
FAQs
What’s the difference between fine and flaky salt?
Fine salt blends seamlessly into dough for balanced seasoning, while flaky salt adds crunch, visual interest and bursts of flavour when used as a finish.
Can I use sea salt instead of table salt?
Yes—fine sea salt is excellent for baking. Just be sure it’s free of additives like anti-caking agents that can affect water absorption.
How much salt should I use in bread?
A common standard is around 2% of the flour’s weight—enough to enhance flavour and fermentation control without overpowering the dough.
Are flavoured salts suitable for all baking?
Flavoured salts work well in savoury bakes—like focaccia, crackers and flatbreads—but use them sparingly in sweet bakes where they could overpower other flavours.