and the dough is 1/2 way through bulk fermentation. Is there anything I can do with it? I don't like bread witout salt. Ick.
Go ahead and bake the bread as usual and then turn it into garlic bread using this recipe http://www.101cookbooks.com/archives/001563.html
Only use salted butter (maybe add a little extra salt as well) instead of unsalted butter.
Just my 2 cents...
As John said, let the bread finish. Then, if you don't want garlic bread, try serving the bread with a paste of olive oil and zaatar. The zaatar is a salty-sour spice mixture from the Middle East.
I served a loaf of fresh bread and some zaatar paste at a potluck. No one there had ever tasted zaatar, but the bread disappeared rapidly and the bowl of zaatar was wiped clean. It's not hard to like.
If you're going for an open crumb, just degass the dough, kneed in the salt, then allow it to bulk ferment again before shaping and proofing. If you're shooting for a tighter crumb, let the bulk fermentation finish, degass, kneed in the salt, then shape and proof.
'course... it's probably too late, now. :)
When you butter it, sprinkle some salt on and enjoy.
Dissolve the salt in a little warm water and knead it in. I've done that a couple of times.
You can do it without dissolving the salt, too... watch the Julia Child video on making french bread. The guest baker does exactly this (she also introduces fresh yeast later in the process, something I've done using instant yeast with good success).
Thank you all for the ideas! I mixed the salt with a little more flour, folded it in, threw the whole thing in a wet mixing bowl and mixed for a few minutes and let it rest a bit. Then I stretch/folded once and threw it in the fridge overnight. This morning I stretch/folded a couple of times as it was warming up, shaped, final rise, baked and it came out great. I think the bread with no salt tastes like pretzels to me, maybe that's why I don't like it so much. Not without cheddar cheese dip, anyway!