When to Add Salt in Bread Dough with Autolyse

Question

Hello,
I have been making sourdough bread at least 4 years now weekly.   I have always autolysed my flours before the final stage of mixing.  Then added the salt and yeast on top of the autolysed flour before the levain.  Recently on your show I heard a discussion about adding the salt to the flour so that it does not interfere with the yeast.  Other on line info advises not to add the salt to pre autolysed flour.   Which flour would you add the salt too?
Thank You very Much,
Debora

Chris Kimball · Accepted Answer

I first encountered the issue of salt and bread making when I spent time with a local bakery near Boston - I was told that they never added salt to the dough before mixing since it would hinder the action of the yeast. I took that advice for years but, after having forgotten to add the salt later, I went back to adding it along with the dry ingredients. I saw no measurable effect. So, in a professional bakery, when you add salt may matter but in my home kitchen, I do not see any measurable difference. When using autolyse, however, most bakers will say to add the salt after that first step.

When to Add Salt in Bread Dough with Autolyse

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