I am a baker at a small bakery/cafe. Everyday, I make a 100# batch of bageutte dough with a starter which is refrigerated until it is shaped and baked the next day. Well, today I forgot the salt. The dough was mixed and put away for a few minutes, when I realized my mistake. I put the dough back into the mixer, along with a # of water, a # of flour, and the missed salt. I felt the other ingredients might help it incorporate easier. Does anyone know if this works? Am I in for a nasty surprise tomorrow morning or will it be ok?
Thanks for any help in this matter.