Sodium hypochlorite is generally sold in aqueous solutions containing 5 to 15% sodium hypochlorite, with 0.25 to 0.35% free alkali (usually NaOH) and 0.5 to 1.5% NaCl. Solutions of up to 40% sodium. hypochlorite are available, but solid sodium hypochlorite is not commercially used. Sodium hypochlorite.
Adding salt to water will raise the temperature at which it boils and lower the temperature at which it freezes. Salt is a terrific flavor enhancer, helping to reduce bitterness and acidity, and bringing out other flavors in the food. Adding salt to bread dough controls the action of the yeast and improves the flavor. Bread made without salt will have a coarser texture and a blander flavor than bread made with salt. Adding a little salt balances the flavor of sweets like cakes, cookies, and candies.
So with using one or the other recipe we have 71% hydration based on a 125g cup of flour & 237g cup of water. Yeast is just under 1.4% of the flour. That would be a lightly spooned and leveled dry measuring cup. One difference could be a heavy measured cup, with the powdered milk making a firm dough. Why bread flour is used is beyond me, try mixing half bread with all purpose flour and see what happens.