5. Working the dough
Whether you choose to autolyze or decide to skip that step, you’ll proceed by adding your preferment or sourdough starter. Don’t add the salt yet unless you’re using a quick dough and you’ve already mixed it in when you added the other ingredients.
The reason for leaving out the salt was to help the fermentation speed up without the salt acting as a chemical ball and chain. That said, bread without salt isn’t very tasty and will often suffer from structural issues, so you’ll need to add salt in sooner or later.
The right time to add it in is dependent on the bread-making process. When I work with more intense dough, I usually add the salt in after ten minutes of kneading.
You might not be familiar with the term, but I’m sure you’re familiar with the action. Kneading is slapping and folding the bread. Be sure to work the dough for a few more minutes after you add the salt to ensure it’s mixed well.