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Kneading method flip, was I doing it wrong for 6 months?
I used to knead on a floured counter for every loaf, like my grandma showed me. Got dense bricks half the time. Last Tuesday I tried the stretch and fold method in a bowl with wet dough. First loaf came out airy and good. Now I wonder if the old way was just bad technique on my part or if the method really matters that much. Anyone else switch styles and see a big jump? What made you change?
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