question on salt and dough kneading
 

i have a question regarding adding salt. in one recipe i tried (and
liked) it mentioned that if using kosher salt, or other iodine free
salt, to add more salt than if using regular salt. my question is
why?, and is this a universal rule, i.e., if i always use iodine free
salt, should i add more?

on the subject of salt, i was wondering how salt dissolves into the
bread. does it do so in the kneading process? or perhaps only in the
baking? i did a test by taking salt and adding water to it in a cup. i
noticed that unless i used hot water, the salt did not dissolve well.
so i have taken to adding a small amount of hot water to all of my salt
that i use in a bread recipe, dissolving it first, and then adding it to
my dough.

please advise:)

Dan w