Oops - forgot to add salt to my bread dough...

[Tickle]

...is it completely wasted? It was obviously a bit late last night when I felt the need to knead

I have used a starter and some addiional yeast, & it has done its overnight rise, and I will leave it for another few hours now for a 2nd rise.

Suggestions welcome!

leave it and see?

I just think it will be totally tasteless without salt, but if I add it at this late stage the flavour won't spread through the bread anyway.

Maybe I just should just add some salt to the butter for a bit of tang!

It will taste foul. My dad's done this before.

I'm surprised the dough rose without salt. My breadmaking book says the salt is necessary to make it rise.

Do let us know how it turns out.

I have done this before. Didn't taste very nice.

glad i'm not the only one!

i've split it into 2, left one without salt (so will probably be cardboard then), and put sea salt into the other.

anorak, maybe it rose because i was using a starter, so it had a big lump of active yeast anyway?

will keep you posted...

OK, so it's out of the oven...

One of the flattest breads I have ever made, so Anorak I guess your book speaks big truth (altho the first rise looked fine... so maybe it has something to do with holding the structure, rather than the yeast not producing enough gas)

The half without salt was yuk, but the other half, where I added big salt crystals, was quite interesting. I might try that again in another normally salted batch, and see what happens

Thanks for your comments
T xx

you can add the salt at any stage in my experience....but you should use fine running salt so that it spreads through the loaf. sea salt will not spread evenly - as you discovered, even if you add it at the right stage in the recipe. but bread with no salt is really vile.

Thanks works... I will pin a big arrow above the salt and hope I remember next time