Retarding salt-free bread dough question, please
One of my co-workers is on a sodium restricted (very low sodium) diet. I've been making her a salt-free bread, based on a recipe from the KA 200th anniversary book. Without salt, the bread rises very quickly; she likes the flavor, but I'd love to add to the flavor by retarding the dough by refrigerating (or maybe making a salt-free preferment?) without changing the contents (well, less yeast is certainly ok).
The recipe is in volume measurements, being (total) 6 cups (USA) flour, 2+ teaspoons yeast (not instant), 1/4 cup honey, 1/2 cup EVOO, and water 1.25-1.75 cups (depends on how the dough is while kneading in a Kitchen Aid).
It is surprisingly fairly good for bread with no salt, but I'd like to improve the flavor even more. I'll have to check with her about adding some whole wheat, though advice about what I can do barring adding whole wheat would be lovely.
This is, I think, my first post; I've been so enchanted with finding answers and ideas for quite some time that I've not come up with a question that hasn't already been answered. If this one has, and my search has simply not found it, please point me in the correct direction.
Thank you, all, ever so much.