I use a two-step method for hydrating my sourdough loaves.Most of the water goes into the dough at the autolyse stage,but I always hold back a small amount of water that will go in after the starter is mixed in. This step is called bassinage.

Once you have added all the water, add the salt and keep massaging until it’s fully dissolved and absorbed. Salt acts to slow down fermentation, and in large amounts would even kill it, which is why I like to get the fermentation going before adding salt.

I’ve made plenty of salty mistakes in my time, such as not adding any, or adding it twice. Doubling the salt hugely limits fermentation, and no salt at all makes your dough crazy active, fermenting way quicker than usual.