Hi Sapwolf,

I'm low sodium too. I feel you on this article. Are you able to use potassium salt? I've been baking bread with it for years and it's done just fine. Everyone's always asking me to bake all the bread all the time, even though they're not on low sodium diets. It's solid.

Otherwise, reading between the lines here, it looks like baking salt-less bread is just a learning curve. Try sticking it in the fridge to slow down the yeast during rises (it'll take a lot longer, but you'll get good flavor...). Be gentler in shaping. Keep high humidity in the oven or brush with egg white or oil. I'm sure you can make delicious loaves.

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