What is the primary function of salt in bread making?

The primary function of salt in bread making is to add flavor and control fermentation. In the context of baking, salt enhances the overall taste of the bread, making it more palatable. Additionally, it plays a critical role in regulating the fermentation process. Salt strengthens the gluten network, which helps improve the structure and texture of the bread while also moderating the activity of the yeast. By controlling the rate of fermentation, salt ensures that it occurs at an appropriate pace, preventing the dough from rising too rapidly and resulting in a more controlled flavor development.

While salt can contribute to various aspects of bread making, including some influence on color and freshness, its most significant and direct impacts are in flavor enhancement and fermentation control. This stands in contrast to options that suggest it mainly improves sweetness or solely serves for appearance, which do not capture the essential roles salt plays in the overall bread making process.