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Heard a baker at the Saturday market in Boise say she never kneads her sandwich loaf, and now I'm second guessing everything
I was standing by her table last weekend waiting for change and she mentioned she just mixes the dough, lets it sit 20 minutes, and does four folds in the bowl instead of kneading on the counter. She said her loaves got lighter after she made the switch, and she's been selling out by 10am for two years. My sandwich bread always comes out a little dense in the middle, so this got me curious. I tried the fold thing once and the dough felt slacker than I expected, so I think I rushed it. Has anyone here gone from kneading to the fold method and noticed a real difference in crumb?
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