Adding salt to a finished dough
I've just mixed up a batch of WW Healthy Bread in Five, a double batch with starter instead of yeast. For all the problems I've had with my rather sluggish starter, this time, he overdelivered! The bread rose to about triple, dumping dollops of dough all over the kitchen floor. I was so happy and excited to bake up this bread.
But when I did, I realized that perhaps the reason why Grover was so industrious was because I didn't put enough salt in. The bread, though having gorgeous texture and flavor, was bland.
So anyone know how I can fix the rest of the 8 qts of dough sitting in my fridge? Should I mix some in now and hope that the bread will rise again? Or should I just content myself with salting the crust or passing the shaker with the bread basket?
I'd love to hear if you can do it to a traditional dough as well.