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 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 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 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 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.