Hi Pam, I think it would still work, but you'll need to keep an eye on the dough, as fermentation is likely to happen faster without the full amount of salt. I would suggest making a half recipe (preferably using the weight measurements). Since the flour amount is given as a range, I would guess you're going to end up needing 340-360g of flour in the half recipe, since the reduced amount of salt may make for a wetter dough. 

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