"Wcsjohn" > wrote in message =
...

> I mix at relatively high speed for longer than most bakers and stretch =

> and fold a lot, making a dough (or glop<g>) that is extremely elastic=20
> and extensible ...

John, the experiment at =
http://www.prettycolors.com/bread%5Fculture/Francense/
seems to suggest that the stretching and folding is more important than
the long, high-speed mixing. Compare with my recent other picture shows
http://www.prettycolors.com/bread%5F...ead/index.html
http://www.prettycolors.com/bread%5F...ad2/index.html
where the dough was very thoroughly kneaded in a bread machine.

What do you think?

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DickA