Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
Also known as mined salt, sea salt crystals are flatter than those of table salt and have irregular edges. Sea salt can vary in color from pale cream to black, with some even taking on a pink, green, or yellow hue depending on the minerals present. Sea salt can have a strong mineral flavor and, since it is usually created through a long, natural evaporation process, it is often quite expensive. The large-grained salt is generally used as a topping on breads or rolls or as a garnish for cooked foods. In The French Culinary Institute bread kitchens, only fine-grained sea salt is used.