Recipe for Baguete

[Lois]

I recently tried the Baguette recipe (Apr 01) and discovered that the finished bread was very salty. The recipe called for 1 tablespoon of Kosher or Sea Salt. I used Sea Salt. I believe there is an error in the recipe. Could you check and let me know. I think it should be 1 tsp rather than 1 tblsp. Thanks.

[KimKelly]

Lois, I don't actually remember that recipe, but I have made many a baguette and usually use only 1 teaspoon of salt - that would be for two loaves, approx 3 cups of flour. I have a feeling you are correct....
Kim

[JohnK]

You aren't the only one who questioned this and so we retested it. Yes, we will be posting a clarification on this shortly. The recipe was tested with Diamond Crystal Kosher salt that has about half the sodium of Morton's kosher. So, to play it safe go to 1 tsp regular salt. Keep watching for details in the letters section of an upcoming issue.