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That sounds about right. I spent the day making Julia's French bread. It calls for 2-1/4 tsp. salt.

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Posted to Thread #25688 at 2:12 am on Feb 5, 2014

(that's 3/4 Tbs.) per pound (3-1/2 cups) flour. It's too salty for me, so I use 1-1/2 tsp., or 1/2 Tbs. per pound of flour. That's the guide I use when I'm trying other recipes. If the salt amount seems odd I use 1-1/2 tsp. per pound of flour.

It's amazing how much difference that slight deviation makes. Sadly, extra salt makes for a wonderful, dark, effortless crust, but since so much of what we put on bread is already salty, I hold back a little.

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