Yeast and salt
While reading "Artisan Bread in Five Minutes a Day", I noticed that some of the standard steps in almost all recipes are
"... Warm the water slightly. ... Add yeast and salt (kosher or other coarse type) to the water in a 5-quart bowl. ... Don't worry about getting it all to dissolve. Mix in the flower --- kneading is unnecessary ..."
It also says that after all ingredients are well mixed, the dough should be allowed to rise, covered, at room temperature, until it begins to collapse (or at least to flatten on the top), approximately 2 hours.
Since one of the most basic things I learned here at TFL is that salt slows down yeast action, how can this dough described in the book rise and begin to collapse in just 2 hours?
Thanks. Have a great day!