Latest round of high-hydration sourdough (Danni bread) baked in Dutch ovens was a success ... except that I forgot the salt.
I'm soldiering through one bland loaf. The other one will be used for croutons. A little olive oil, salt, and spice, and no one will ever know that I forgot the salt.
Making a high hydration loaf is tricky enough but with no salt it can be very frustrating and takes a good amount of skill to turn out a beautiful loaf. Congratulations! :)