1.8% Salt Sourdough
Enriched doughs — brioche, challah, panettone
1.8% is the standard salt percentage for enriched sourdough. Sugar and butter temper the perception of saltiness, so slightly less salt balances the palate. Classical panettone and brioche formulas target this level.
Typical use: Use for brioche, challah, panettone, Hokkaido milk bread, and other sugar-and-fat-rich doughs.
Salt weight table
| Flour (g) | Salt at 1.8% (g) |
|---|---|
| 250 | 4.5 |
| 500 | 9.0 |
| 750 | 13.5 |
| 1000 | 18.0 |
| 1500 | 27.0 |