second speed

Hi ya'll

I’ve got a question about salt. I once worked at a baker where we added 1/4 of the salt at the beginning of mixing, and the other 3/4 at the moment the mixer would go to second speed.

We used the intensive mixing methode and used a strong patent flour. After a three hour fermentation, the dough was divided and shaped (by hand), then, after a short final fermentation, baked.