When making bread, should I add salt early or late? Pros and cons
The main challenge with adding salt in a bread recipe is:


Getting it distributed evenly throughout the dough
Not inhibiting yeast growth


Most recipes are 2% salt or less, which does not have a huge effect on yeast growth so that is not the primary concern.

Therefore, the easiest way to do it is to mix it with the flour, or with the wet ingredients early, so that it will be well distributed.  That is much harder to do once a dough has formed and started to develop structure.

However, if you are using a preferment (also called a biga, paloush or several other things) where you start fermenting some of the flour and water with the yeast early, you don't want to put salt in the preferment, as it would be much more concentrated, and the only purpose of the preferment is yeast development.