I'm 100% sure my water was too cool the first time. The second time I stuck a food thermometer in it, and where I started was like 85 degrees. 100 degrees was a lot warmer than my finger expected. Considering how well the dough rose the second time, I have no doubt I proofed it right!
I'll remember that about salt. Your recipe and the other one I tried started the same way: warm water, sugar, yeast, and wait for it to get foamy (5-8 minutes).