According to the Bread Baking Assoc., and I quote: [SIZE=-1]Unless your dietitian or doctor prescribe a low-sodium diet, keep the salt in your baking recipes at the level called for. Salt has several functions in baked goods:
[/SIZE]
[SIZE=-1] Without salt, bread rises faster and air pockets enlarge where the gluten has broken, allowing holes to form. Bread made without salt will taste bland. If you choose to eliminate salt, decrease the proofing time so that the large air pockets don't have time to develop.[/SIZE]
- [SIZE=-1][/SIZE][SIZE=-1]
[*] It contributes to overall flavor.
[*] In bread, it controls the fermentation rate of yeast.
[*] It has a strengthening effect on the gluten protein in the dough.[/SIZE]
Bread made without salt will taste bland.
When I make bread and put in too little salt it doesn't taste very good but it doesn't seem to affect the bread creation process. In fact, I have to be careful not to make the salt come in contact with the yeast since it will kill it.
You could very simply make it without salt and see if you like it. If it doesn't taste good, just eat it with something a bit salty like cheese.
Can you cut back on the salt in other places other than the bread?