Which is ironic given that the previous commenter was extolling how scientific and precise baking is, and how you never have to deal with vague measurements.

Baking - especially bread - is in fact incredibly fussy. It's hugely dependent on factors like humidity and temperature, and just what mood the yeast is in that day.

But if you are struggling with bread recipes that include vague measurements for salt, generally 5g of salt for every 250g of flour should be alright.

Also avoid bread recipes that measure flour by volume (cups). Look for ones that measure by weight instead. Much more reliable.