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>
>I think intensive kneading makes a uniform crumb.

Not in my experience. 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 and extensible, giving the dough the abilty to form large
pockets that are stable enough to bake due to the strength of the cell walls.

I must stress that the preceding observations apply to high, 80%+ doughs.

>Wet doughs haveweaker walls of individual air cells so they may fuse to form
larger
>cells.

Not sure that "weaker" is how I would describe the elastic dough I produce<g>

>
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John