I Put too much Salt. Can I fix it?

[cnascime]

I accidently put double the salt (we use 3% and I put 6%) and only noticed it after the dough was finished mixing at about 24 degrees Celsius. I put it in the refrigerator to bring the temperature down and mix it again the next day.

I'm planning in just adding the same recipe I used, but without the salt of course. First the water and yeast, then the flour.

Do you think this will work? This raised a few questions:

1-what will happen to a dough with 6% salt? will it kill the yeast?
2-what will happen to the gluten structure?
3-is this the best way to save my dough? or are there any better ways?

[Wario]

I think it will work fine sorta like a pre-fermented dough.

[TXCraig1]

If it was me, and I still had at least 24 hours, I'd throw it away and start over. You might cook a small piece and see how it tastes. as high as 4.5% isn't completely uncommon. Maybe 6% will still be edible?

[cnascime]

I think it will work fine sorta like a pre-fermented dough.

I think so too. Do you think the order of ingredients is correct? First the dough, then water with yeast, and finally the flour?

[cnascime]

If it was me, and I still had at least 24 hours, I'd throw it away and start over. You might cook a small piece and see how it tastes. as high as 4.5% isn't completely uncommon. Maybe 6% will still be edible?

I still have plenty of time to start over. The problem is the cost. I used 12,5kg of flour and here in Brazil this flour is pretty expensive...

[Pizza_Not_War]

I think it will work just fine. I've certainly made dough and forgot to add an ingredient and then went back and remixed to make it right.

[Wario]

I think so too. Do you think the order of ingredients is correct? First the dough, then water with yeast, and finally the flour?

If it is IDY then i would first add it to the dry flour, mix it and then the water.