Anne Shirley once reassured Marilla that although she made many mistakes, she never made the same one twice, and therefore would have to come to the end eventually.
I lack that consolation. I make the same mistakes over and over. At least some of them. I never have confused the salt and sugar in sweet bread again, but then you have to have an awfully large container of salt on hand to do that. And I did finally, after many years of stinky yellow biscuits, stop confusing the baking soda and powder. Or rather I just gave up on having both in my kitchen.
If there is a saturation point on mistakes, I still haven't reached it on leaving the salt out of bread entirely. It is disheartening to come to the end of a hard day's work and realize you have wasted your labors and the last of the honey on a half-dozen loaves of tasteless bread.
The bread is not entirely ruined. Having made this mistake many times before, I also have many alternative uses where salt can be sneaked in through other ingredients: french toast, creamed tuna, bread pudding, breakfast strata, breadcrumbs. But that was not the goal. No little grain of wheat aspires to grow up to be a breadcrumb.