Brian,
The ingredients all go into the mixer and knead for about 2 to 5 minutes then
rest 15 to 30 minutes before adding the salt and doing the 10 15 or 20 minute
kneading.

I do it that way out of habit but couldn't tell you if it really makes a bit of
difference. Maybe for slack doughs it gives dough a chance to absorb the water
and develop a structure instead of acting like pancake batter.

Ed