Bread-Bakers v005.n041.4

Salt is used in bread recipes to slow yeast growth, and to "toughen" the
gluten web that captures the gas.  Too much salt, and you get a brick;
too little, and you get a balloon (which often collapses into a brick).
As I recall, you can decrease the salt content to ~ 1/2 tsp before getting
into trouble.

Good luck!
Karen Black