Hi :) It is possible because of the autolyse phase I recommend before kneading :)
And the fermentation time is also important, so no need to over knead the dough at all.
Give it a try, you'll tell me ;)
You are viewing a single comment's thread from:
I should try this, I didn't know the resting phase can help to cut the kneading time. I've studied almost everything I know about baking from a book from a Swedish master baker Jan Hedh, but I'm always open to learning something new :)
Yes it's because of the autolyse phenomen wich contribute to hydrate the gluten :)