Recently, I've been doing a lot of home projects with unfermented doughs; namely, I make a lot of Biang Biang Mien (hand stretched and ripped noodles) and dumplings. In both cases, I use what referred to here in Germany as Type 550 flour (bread flour with a slightly higher gluten content than AP flour). Something I noticed when I made Biang Biang Mien today was that the dough was harder to roll out than normal, did not stretch out as much as usual, and tended to spring back after being rolled. Is there any rule of thumb for the effect that salt amounts have on the dough's behavior? Neither of these doughs use any yeast, sugar, or natural fermentation.