I think 1/2 a teaspoon per one pound loaf is possible. Just watch it and don't let it proof too long. It has proofed to long if you shake the bowl and it collapses.

I wouldn't even let it double before I punched it down and let it rise again. I have made a few no salt loaves, but they were too poofy and didn't taste like much. Now I use 1-2 teaspoons.

I just made two two loaves of  honey wheat bread with one teaspoon of salt, and they rose perfectly and baked beautifully.  The flavor is a little bland, but I think I can get away with adding just a little bit more salt if I also increase the amount of honey.  That should provide more flavor.  

Thanks for responding!

One question.

Would a longer rise time be another method of imparting more flavor into the bread since I'm using less salt?  I'm trying to get as much flavor as I can.  :)

has half the sodium.

Thanks!  I've got one loaf in the fridge right now!  

"Salt" is important in bread for at least two reasons.

- There's flavour/savour of course.

- And there's also an effect whereby the gluten in the dough is toughened/strengthened. This is of course important to the 'lightness' of the bread. You can feel it if you hold back the salt for a second stage of hand mixing.

Yes, you may be able to get away with less 'salt' flavour/savour if you are making an otherwise flavoured bread - with herbs for example.

But the best idea is to use the standard level (or close to it) of 'salt' -- but to substitute a "low sodium" salt product. Instead of being composed of sodium chloride, they typically have (various proportions of) potassium chloride. These 'taste' (and strengthen dough) in a very similar manner to real salt, while providing medical benefits to those with a medical requirement for a low sodium diet. Its worth noting in passing that there are some patients (particularly some kidney patients) that require a control on the level of potassium (rather than sodium) in their diets.

In short, I'd summarise that the role of 'salt' (whether sodium or potassium) in bread is important, and that really, there's no way (or value) to reducing it beyond what is palatable to you. But by baking your own bread, you can vary it to suit your palate, and even make your own blend of 'lo salt' and 'real' salt.

However, radical trimming is probably easier to achieve in other food groups.

Hi, I never use more than 1/2 tsp of salt in any bread recipe, and it turns out just fine.  Most of the time I use about 3/8 tsp as we find it is less platable with a smaller amount.  I don't modify the recipes, just reduce the salt.  My take on it has been that the rise is not really affected by less salt, it just affects the flavor.  For sure more salt is tastier, but we have become used to the lower amount of salt and don't really miss it.  Probably if the salt was reduced too much the rise would be affected, but I don't seem have that problem at the level I use.

Tuscan Bread is generally made with no salt.  I don't know the science behind it, but you might find a recipe and try it.  There is one in Daniel Leader's "Local Breads" (p168) and one in Peter Reinhart's "Bread Baker's Apprentice" (p259).

Rosalie