Hi Chef Jacob,
My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?
For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.
In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.
So my understanding is that salt interferes with the gluten structure and makes the dough tougher to hand knead. This is true, correct?
But in machine kneading, does it make any difference?