Elizabeth, salt plays an important role in the structure and fermentation of bread, as well as being an important flavor element. I would not recommend completely eliminating the salt in this recipe, but you could try reducing it by half. The dough will ferment more quickly with less salt and the structure will not be as strong, so I wouldn't recommend trying to ferment the dough for several days in the refrigerator. Using bread flour instead of all-purpose flour may help with the structure. Barb@KAF

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