Today's article by Mark Bittman in the NY Times fine-tunes the Lahey bread. He gives weight measurements: 430 grams of flour, 345 grams of water, 1 gram of yeast, and 8 grams of salt. That works out, in baker's percentages, to 80% hydration, .23% yeast, and 1.86% salt. I think the salt measurement is a mistake. 1.8% is on the low end of salt measurement for bread. As you read on, he says that he settles for just under a tablespoon of salt. Typical table salt (according to the nutritional information labels) weighs 1.5 grams per quarter teaspoon. That equals 18 grams per tablespoon. A full tablespoonful of salt would equal a whopping 4.2% by baker's percentages. If one takes 3% as the upper acceptable limit, then the maximum amount of salt you would use is 12.9 grams, which is just over two teaspoons. And this is the amount many bloggers have settled upon. You can get Bittman's article on today's NY Times web site as well as the link to the video.