the answer, as usual with baking, is it depends. Salt definitely changes the chemistry. Salt mostly stabilizes the gluten structure and makes it stronger, but it can also inhibit development of new gluten bonds somewhat, particularly when the flour is initially hydrating.
You need to experiment, try a 2 hour autolyze before adding salt for a 24 hour cold rise.
the answer, as usual with baking, is it depends. Salt definitely changes the chemistry. Salt mostly stabilizes the gluten structure and makes it stronger, but it can also inhibit development of new gluten bonds somewhat, particularly when the flour is initially hydrating.
You need to experiment, try a 2 hour autolyze before adding salt for a 24 hour cold rise.