Bread experiment progress: dough is completed and will proof overnight at room temperature. Significantly less yeast than normal, likewise much less salt (about a quarter of supermarket bread). Very curious if this works; if it does, I will have tasty and very low-salt bread!

Oops, burned the top because it expanded more quickly than expected in the oven - but otherwise it seems to be a success! It tastes basically like bread, which is the success condition given the low amount of salt