Yeah - a little bit of salt actually makes a big difference. But you can make it the way you want and if you find it not quite right, just adjust the salt next time.
I forgot one thing. The four ingredients are flour, liquid, rising agent and heat and I didn't talk about heat. One day I'm going to do a blog about pizza dough, but for right now, you need to know about heat because the type of heat you apply has a direct effect on the final product.
The yeast digests the sugars and produces gas, Since you've developed the gluten in the flour, the gas gets trapped in little bubbles, kind of like bubble gum. When you bake the bread, you essentially solidify the bubbles that have trapped the gas. The gas itself expands with heat. Also any moisture becomes steam and that also expands and adds to the size of the bubbles.
So if you start with a cold oven and put the bread dough in, your bread will continue rising, a bit quicker because of the heat of course, but eventually the crust will start forming while the inside is still rising. What you usually get is a bread without a thick crispy crust, but more of a dry one.
If you put the bread into a really hot oven, the gas and steam expand really fast but the crust forms even faster. That's one reason to make cuts in the top of your loaf before putting it into the oven. If you don't the loaf will probably split anyway but your bread can end up really lopsided. So that is the way they make things like the French baguettes and some of the white Italian breads.
And in addition to that, they add steam or moisture to the outside. There are many ways psople try to do that, but the idea is to form a crackly crisp crust. Some commercial ovens have steam jets that spray steam for a few seconds when the bread is first put in. Some people mist the loaf. Some have a hot pan on the floor of the oven and they dump a little water into it just before putting the loaf in to create steam.
The key problem with most of those methods is that the home oven only gets to 500 degrees F. If you put your bread into a wood-burning or coal-fired or even gas-fired oven that's made of stone, your temperature is going to be much hotter and the bread will pop and cook much faster, but the resulting texture will be different. You'll get that crisp outside and the inside will have cooked so fast it will still be moist. It's not that easy to reproduce that effect in the home oven.