I'm an experienced baker, and have been baking Challah for decades. I often use KA's Classic Challah recipe, which I did last week, using the suggested modifications for whole wheat (I use about half WW flour, 2 Tbsp honey, and 3/4 c water). However, I'm getting old and I was in a hurry, and I forgot to add the salt. The dough developed normally and rose as usual, and I only realized my mistake when I tasted the loaf. The texture was normal, and of course I used an egg glaze, so there was no way to judge the browning. I was quite surprised that nothing except the absence of the salt taste was different, since I had always heard that rising would be more rapid. It's true that I always use a smaller amount of yeast than recipes call for (about 2 tsp), because I like a somewhat longer rise. Any thoughts on why, in this case, there wasn't much difference in the finished loaf, despite the lack of salt?

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