I've use Joe Ortiz' book "The Village Baker" for about 10 years. On
some of his recipes, he specifies that salt should be added as the
final ingredient during kneading.

I find this awkward, and I've never noticed a difference between
adding the salt at the end or during the mixing of the dough. Plus, I
wonder if the salt gets mixed properly throughout the dough.

Does anyone know what is accomplished by adding the salt last? Has
anyone tested both methods and been able to detect a difference?

Thanks.