The best time to add yeast to bread dough
I was baking bread last week when I made a basic and serious blunder. The dough looked great, rose beautifully, and baked up into light, lovely loaves. Rose, far, far too beautifully and quickly! My first taste revealed my mistake. I had forgotten to add the salt.
Other than its' bland flavor, however, the bread was glorious in every respect, with a wonderful, light texture.
I've been baking bread for years, but it's obvious to me that many of the people on this forum are far more accomplished bakers than I am. So I'm posing this question to the forum. The yeast and the salt are in a kind of balancing act in a loaf of bread. When is the optimum time to add the salt?
I've always added it at the beginning, right to the flour. Is there a more optimum time?
I hope some of you mavens will have an answer for me.