Why is coarse salt often used in baking crusts?

Question

Understand why coarse salt adds texture and crunch to baked goods.

Answer 1

Coarse salt is used in baking crusts primarily for its visual appeal and burst of flavor, as it doesn't dissolve completely during baking. It provides a textural contrast and enhances the overall taste experience.

Detailed Explanation:

Coarse salt, such as sea salt or kosher salt, is often sprinkled on top of baked goods, especially crusts, for several reasons:

1. Flavor Enhancement: Unlike fine table salt, coarse salt crystals don't dissolve entirely during baking. This means that when you bite into the crust, you get a concentrated burst of salty flavor that complements the sweetness or savory notes of the filling.

2. Textural Contrast: The larger crystals of coarse salt provide a pleasant textural contrast to the smooth or flaky texture of the crust. This adds another layer of sensory enjoyment to the eating experience.

3. Visual Appeal: Coarse salt crystals have a distinct, sparkling appearance that can make baked goods look more appealing and artisanal. The visible crystals add a touch of elegance and sophistication.

4. Controlled Salting: It allows for more controlled salting of the surface. You can see exactly where the salt is being applied, preventing over-salting and ensuring even distribution.

Pro Tip:

When using coarse salt, gently press the crystals into the dough before baking to prevent them from falling off during or after baking. Lightly brush the crust with an egg wash before adding the salt; this will help the salt adhere better.