There are two more articles on the web about salt in dough and also the kinds of flour and what can happen in dough when using different flours, by Didier Rosada.
These are two links, in addition to the post I did yesterday from Toby (foolishpoolish and Peter (Pete-zza), from pizzamaking.com. Understanding when dough is ready to be used is a learned process and from the reading articles from Didier Rosada and others.
Article by Didier Rosada and Jeff Yankello about salt in dough.
Salt in dough.
http://www.sfbi.com/pdfs/NewsS02.pdf
How flours perform in dough by with testing procedures. by: Didier Rosada
Also included in this next article: Baker’s Tip: The power of Salt from Didier Rosada.
http://www.sfbi.com/pdfs/NewsF02.pdf
Norma
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