Ever tried, or baked, no salt bread?

[Ruken]

@Cliffy

I did a summer in law school in Florence. Traditionally, Tuscan bread has no salt (legendarily a result of high salt taxes in the Middle Ages). It is fucking dire. But of course, that’s just plain saltless, while the OP is using fake salt, which isn’t at all the same animal.

I thought the bread was tasty. That said, I wouldn’t be surprised if salt in the same recipe would make it tastier.

[Johnny_Bravo]

@elbows

How does he do this ‘retarding the dough’?

Retarding dough is a process where you let it proof in a cold environment for a long period of time.

Almost all of Reinhart’s recipes call for using a starter of some kind. This basically involves reserving some dough from your last batch and letting hang out in the fridge for a day or two to be used as part of the next. The yeast continues to hang out and do its thing, and as a result the bread is much, much more flavorful.

Pre-ferment