Salt

Salt is added to bread dough at approximately 1.5–2 percent or so of the weight of flour. Salt has several functions in baked goods. It modifies flavor, increases crust color, and slows the rates of yeast fermentation and enzyme activity. This is especially important with dough containing rye flour, since rye flour is relatively high in enzyme activity and in the rate that it ferments. Salt also strengthens gluten, improving its cohesiveness and making it less sticky. This means that salt prevents excessive tearing when gluten stretches, so bread is easier to handle and has better volume and a finer crumb.