I must admit I've never used a bread machine since I stopped working in a bakery. I like mixing and kneading. Haven't been impressed with the home machine baked bread I've had at friends houses, all had the same texture and basic taste. Yes,salt does 'tighten' the dough, but I like that wild open texture(!). There are some Italian breads that use no salt at all, there's one from Prado I believe, but that kind of dough contains little yeast and is fermented for a long time. That makes an intersting piza dough. very open and you can really taste the topping. HMMMM...bread machine problems...they are machines that's the problems.