Which salt is used in bread making?

Here's why:

* Flavor: Salt enhances the flavor of the bread, adding a savory note that complements the sweetness from the yeast and sugars.

* Yeast Activity: Salt controls the rate of yeast fermentation, preventing the dough from rising too quickly and becoming airy.

* Gluten Development: Salt helps to strengthen the gluten strands in the dough, leading to a more stable structure and a chewier texture.

* Moisture Control: Salt helps to absorb excess moisture in the dough, preventing it from becoming sticky and difficult to work with.

While table salt is the most common, some bakers use other salts like sea salt or kosher salt for their unique flavors and textures.