I just want to offer my opinion on the question of salt in yeast breads.
I have mistakenly left out salt in some of my yeast bread ( white flour )
recipes. Salt controls the action of yeast by affecting
the fermentation process { lessens activity of yeast} strengthens
gluten and thus the flour, plus promotes a better grain and finer texture
and of course a promotes a better palatability . However,
by no means should a loaf of bread run amuck ( either so small or so
voluminous for the home baker because of the lack of salt.
Each recipe is a composite of ingredients; namely a formula
which all the ingredients play a certain role.
I find that the other ingredients pitch in so to speak when the salt is
lacking. However bread baking techniques also
play a part in the finished product ( proofing,kneading,resting,baking etc.
).
I suspect salt is most critical for commercial or large volume
baking in the scheme of things .
I would surmise that the omission of salt from a homestyle
one loaf recipe compared to a 12 loaf bakery recipe may be a different story.
Interesting to note many commercial bakers first dissolve the salt in the
liquid before adding it to the other ingredients in order to get the desired
positive effects from salt. I use this technique also.
Here is a handy chart for some ingredients which influence bread baking:
BREAD FLOUR: binding agent, absorbing agent,backbone and structure, aids
keeping qualities, affects eating qualities, affects flavor, nutritional
value
YEAST: affects flavor, affects gluten, affects volume
SALT: affects flavor, fermentation, gluten and grain
SUGAR: aids keeping quality, nutritional value, affects flavor, affects
fermentation, affects symetry , imparts crust color
SHORTENEING( fat ): affects keeping qualities,
nutritional value, affects texture and grain
MILK : keeping qualities, nutritional value,flavor, texture and grain
WATER: binding agent
Source: Understanding Baking by Amendola and Lundberg
Joan,"Flour Power"
`[1;33;47mRainbow V 1.18.3 for Delphi - Registered