Sure, Louisa - you can leave out the salt entirely, if you like. The flavor will be dulled, but if you're already using less salt, you should be fine with it. Understand the dough will rise more quickly, without salt to control the yeast; so I'd probably shorten the rest before shaping to just 45 minutes, OK? Good luck - PJH
October 23, 2014 at 10:47am
In reply to I am wondering if this recipe could be made successfully with h… by Louisa (not verified)