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Retarding salt-free bread dough question, please

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Gentle One's picture
Gentle One

Retarding salt-free bread dough question, please

Beloved bakers,

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.

Gentle One's picture
Gentle One

Instead of trying to find out if there is a way to retard the dough, I'm just going to start with a poolish, since that doesn't use salt.

Truth Serum's picture
Truth Serum

I am wondering if you have been experimenting with the low sodium breads and the poolish. KA has a Tuscan Bread recipe that states that the salt is optional.

http://www.kingarthurflour.com/recipes/tuscan-style-bread-with-herbs-recipe

 

Gentle One's picture
Gentle One

I did try the polish, but based upon the report from my friend, there wasn't a noticeable difference in the flavor.  She actually quite likes it the way I make it without retarding, though of late I've been adding 1/6 whole wheat (replacing 1/6 of the KA all purpose flour) and cutting back on the amount of yeast to help slow the rising some.  I never before knew how much the salt slowed the yeast activity until I started making the salt-free bread!

She is on such a restricted level of sodium that I don't want to add any salt.  I did try the Tuscan bread recipe, but she much prefers the recipe I'm using now.  It has flour, water, yeast, honey and olive oil.

Thank you, though, for your kind thoughts--I do appreciate your comments!