Bev in TX asked if the Miracle Boule
https://bread-bakers.com/msgs/v118n025/msg00003.html can be made
without salt. The answer is yes and no. Salt retards the action of
yeast and leaving it out will make the dough rise too fast. You could
try replacing some or all of the sodium chloride with potassium chloride.
A different and probably better method is to use cold to retard the
fermentation. After allowing the dough to rise for a few hours at
room temperature, place in the the refrigerator overnight. Look at
https://bread-bakers.com/msgs/v118n001/msg00001.html which comes from
"The New Artisan Bread in Five Minutes a Day". This bread can be made
with no salt - see the author's website https://artisanbreadinfive.com/
These websites have good information about no-knead bread and salt in bread:
https://www.seriouseats.com/2011/06/the-food-lab-the-science-of-no-knead-dough.html
https://cooking.stackexchange.com/questions/41501/bread-with-no-salt
https://jayonbread.wordpress.com/2012/07/13/more-thoughts-on-dough-development/
Jeff