I like to dissolve the salt in a little more water and then squeeze the water into the dough until it is combined.
Salt is critical to so many things, but especially to bread. Bread without salt is like the sky without the sun. It’s sad. The salt is not added to the dough when it is first mixed because salt inhibits yeast activity. So, the dough and yeast get a head start and then we add the salt. I like to dissolve the salt in a little more water and then squeeze the water into the dough until it is combined. It can look scrappy at first, but then by pulling the dough over on itself, turning the dough 90º each time you turn it over, it will become a uniform blob of dough. It doesn’t need to look pretty at this stage. (see photo below)