Bread-Bakers v101.n004.8

Is there a formula for the optimal amount of salt in bread?  Does it vary by
type of flour?  Personally, I find many bread recipes too salty for my
taste, and I often cut the amount of salt.  But now I wonder how that's
affecting the texture of my bread.  For French bread, I use 1 tsp. salt for
3 1/2 cups flour.  In a similar recipe, Julia Child uses 2 1/2 tsp. salt.
That's a big difference.  On the other hand, some Tuscan bread has no salt
at all.  Thanks to anyone who can help.

Mary B.