Is this really true? Salt inhibits yeast but does it really inhibit gluten?
A quick search from King Arthur makes me think not too.
“Salt tightens the gluten structure. The tightening gives strength to the gluten, enabling the dough to efficiently hold carbon dioxide, which is released into the dough as a byproduct of the yeast fermentation. When salt is left out, the resulting dough is slack and sticky in texture, work-up is difficult, and bread volume is poor.”
