I forgot to add the salt to the dough! I did, however, put olive oil, salt and rosemary on the exterior of the dough when I put it in the pan. I'm wondering what effect the lack of salt in the dough will have on the texture of the loaves.  
In my personal experience, the role of salt in bread is mostly myth, reiterated over and over until it's accepted as fact by many people. I haven't salted dough for something in excess of 25 years, and I have not noticed any textural loss either when I stopped salting, or in comparison to other people's bread.  When I last had this discussion with someone else, the only thing we could dig up that appeared to be actual science, as opposed to "I like salty bread" repackaged as "salt plays an essential role in bread, because I said so, and this other person before me said so, and none of us ever tested the hypothesis" indicated a slight reduction in staling at the 5 day point.  The salt on the exterior should provide the salty you want. If not, dig out the salt shaker. I'd be very surprised if you can detect a textural difference in a double-blind test. If you have an expectation of a textural difference and you know you are looking at the loaf with no salt in it, you stand a pretty good chance of finding one, but that's mostly psychology, not baking. 