I put it in during the 2nd kneading process after the first rise.
For breads using roux/sponge/poolish --- I DON'T use salt at this stage.
Salt is a double edge sword --- it gives bread good flavor but it kills yeast growth.
Another trick is to put your SALT-LESS first stage roux/sponge/poolish/first-kneading in the refrigerator overnight. This will saturate the dough with CO2.
The cold will help the CO2 bubbles stay in the dough. The bubbles will grow when the dough warms up. The salt, killing the yeast, won't matter as much now.
I've noticed the yeast killing properties of salt. It is remarkable how many ways bread can go wrong and still be edible. I believe I have completely explored the space. Thanks for the new technique. Think I'll give it a try with bagels since they especially benefit from overnight in the refrigerator.
Some things to try
part of the dough is from a flour/water cooked roux
part of the dough is from an overnight sponge/poolish (wet dough)
diastatic malt syrup ( yeast loves it)
Use flour that has lots of gluten (bread flour)
Knead the crap out of it
A big part of the flavor is salt.
Salt kills the the yeast growth so I put it in as late as possible.
How do you put the salt in late? I mix it in with the other dry ingredients at the start. I can't imagine trying to work it into the dough.
I put it in during the 2nd kneading process after the first rise.
For breads using roux/sponge/poolish --- I DON'T use salt at this stage.
Salt is a double edge sword --- it gives bread good flavor but it kills yeast growth.
Another trick is to put your SALT-LESS first stage roux/sponge/poolish/first-kneading in the refrigerator overnight. This will saturate the dough with CO2.
The cold will help the CO2 bubbles stay in the dough. The bubbles will grow when the dough warms up. The salt, killing the yeast, won't matter as much now.
I've noticed the yeast killing properties of salt. It is remarkable how many ways bread can go wrong and still be edible. I believe I have completely explored the space. Thanks for the new technique. Think I'll give it a try with bagels since they especially benefit from overnight in the refrigerator.
... then there is sourdough --- which requires a lot of patience to start an keep the starter.
There is a faux sourdough using plain yogurt. I only tries it once. It was sub optimal.
I'll try it again someday with some different variables.
Diastatic malt syrup is a must with bagels.
https://www.kingarthurbaking.com/blog/2022/03/14/difference-between-diastatic-malt-non-diastatic-malt-barley-malt-syrup