This question would probably best addressed by a professional baker, but will undoubtedly be of interest to the amateur such as myself.
So far the best discussion of the function and amount of salt used in baking bread, that I have come across, is found on pages 16 -17 of the book 'Artisan Bread' by Eric W. Katelyn.
However, there is no rreference in this source that addresses the amount of salt naturally occurring if FLOUR ... on average about 2% as best I can determine.
The Question: is the amount of naturally occurring salt in the flour considered in calculating the amount to be added in baking bread???
jb
Salt is not present in meaningful amounts in flour. The USDA reports an average sodium content of 3 mg/100 g (0.003%) in whole wheat flour (source) and 2 mg/100g (0.002%) in unbleached all-purpose flour (source).
2% is the standard amount of salt ADDED to flour when making most breads, although it can be more or less, and this will affect both the taste and the texture of the dough and the finished product.
No. Enjoy!