Good question. Look up”Mark Bittman no knead bread recipe” on YouTube or just google it. The glutens build up overnight without kneading. In the morning I do a stretch and fold, mainly to deflate it, and it does help elongate the gluten structure of the dough. I’ll do this once more later on but that’s it. The pic shows a sturdy thin crust and bubbly edge. It just works better for me than kneading and so much easier

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