addition of salt during kneading stage, on some recipes, like sourdough.
Recipes from some of the 'celebrity bakers' advise to add salt during kneading stage as opposed to the initial mixing! I was reasonably good at chemistry in school (about 70 years ago), and still cannot see the logic in this action. In my thinking, salt plays an important part in the formation of gluten and the regulation of fermentation. Are these people, (like Rchd Bertinet, for example) just being "Cheffie", or is there a genuine benefit? I have tried adding salt both at mixing and at kneading stages, but found no obvious differences with either practice. I would really like to know, is this just an affectation (Bulldust baffles brains), or is there a genuine but not so obvious benefit?