When to add salt
I really like salty bread, but have found that too much seems to retard rising. Today I tried a 5 grain sourdough where I added no salt until I formed the loaf-- by rolling out the dough into a sheet, then sprinkling the sheet with salt, then rolling up the sheet and forming the loafs.
I got a great rise, crust & crumb, but the flavor was unusual-- I could taste the salt, but the bread just wasn't very savory. I do use a natural salt which has very good flavor on its own.
Any ideas on how to get the salt flavor up without retarding the rise?