In the spirit of the age I am experimenting with reducing the amount of salt I add to a loaf. I am down to about a small pinch (two small twists of a sea salt mill) and so far no problems. If anything the loaf has a nicer, more open crumb and a crisper crust. The only downside is that it the loaf gets stale a bit sooner once it is cut open but I've started to slice up any loaf left the day after baking and freezing it. It's great for toast.