Salt IS Necessary in Bread

This is a tenet I am familiar with.  I've forgotten to put the salt in before.  I've also put in too much salt when I mis-read my Potato Bread recipe.  But today I forgot to put it in my Italian Loaf and I may never forgive myself.  

I get all proud of myself that I have the recipe memorized.  I make the starter the night before, and I know all the measurements there.  The next day, I make the main bread, and generally, I measure the salt out so I'm sure to put it in when I add the starter.  

Salt never even entered my brain today.

I'm sure there's a lesson in here.  Besides the salt.  To be nice to myself, to grab the recipe book, to not trust they grey matter quite so much.  I think I've got most of the lesson down, even if I'm not sure exactly of its contents.  

But what I really know, and resent being reminded of, is that unsalted bread just tastes like ass.  I might as well eat straight bread flour.  All that after the work of a starter and 4 hours of rising and then baking.

I thought, after four months of silence, you'd just like to know that.