Bread
Salt

Salt (sodium chloride) is very often added to enhance flavor and restrict yeast activity. It also affects the crumb and the overall texture by stabilizing and strengthening the gluten. Some artisan bakers forego early addition of salt to the dough, whether wholemeal or refined, and wait until after a 20-minute rest to allow the dough to autolyse.

Mixtures of salts are sometimes employed, such as employing potassium chloride to reduce the sodium level, and monosodium glutamate to give flavor (umami).
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