The salt in bread acts as a yeast inhibitor.
When making bread the salt added to the dough to make bread acts as a yeast inhibitor.
In bread making the salt acts as a yeast inhibitor, which means that it slows down the growth and reproduction of yeast in your bread dough.
Adding salt prevents the yeast from reproducing too quickly, thus allowing you to control the rate at which the dough ferments.
Without salt, your dough will rise faster than it normally would, leading to less flavor development and a weaker structure.
When making bread salt is needed and required for the bread to turn out properly.
However it is possible to make a loaf of bread without the salt, but your bread is going to look and taste better with some salt added.
Salt slows the rising process, or fermentation, of a yeast bread dough.
Salt slows down the fermentation process of yeast and other bacteria present which slows down the rate at which dough will rise.
This is primarily due to salt's propensity to absorb water which essentially dehydrates yeast.