Ahhh!!! Somehow I forgot to add the salt. I baked a loaf and of course, we could tell right away what was amiss. The crust, however, was really amazing. I love this method. So, any suggestions for using the rest of this salt-free dough instead of just throwing it away and wasting it?? Is there any way I can still add salt to it at this point? I made the dough on Wednesday and it is now Monday. I would dissolve part of the salt called for (depending on how much dough is left) in a small amount of water and work it into the dough until thoroughly mixed in. athen bake as directed. Either that or serve the unsalted bread with butter and a garnish of fancy salt like Maldon or Fleur de Sel. Mary@ KAF

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