@Green Witch,
Right, I was talking about the salt container.
I've no idea what's in commercial breads, or what rustic bread bakeries use.
To make 3 fair sized loaves of pan bigio, I use, per total recipe, 1 tablespoon of salt -
that's 7200 mg.. which would mean 2400 mg or approx equal to 1 day's recommended max mgs. salt per loaf, but quite a bit over the newest recommendations of 1500 if you ate the whole thing.
But, per slice, not so much of your daily salt intake, even if not iodized (mine is).
Be interesting to find out if all that salt in canned and packaged frozen foods is iodized or not.
Adds, snottily, ain't no sugar or hfcs in my bread.