It is very helpful to have the time for kneading listed in the blog; I'd like to see the recipe adapted to include the same information. Yesterday I made my second batch of this bread and only kneaded as long as it took for the dough to "clean the sides of the bowl." The bread is excellent. Today I'm baking another batch and saw the picture of the stretchy/sheen dough and returned the bread to the stand mixer to knead for another 7 minutes. Hopefully this might cut down on my rise time. This bread is delicious, I make it over the weekend and take 3 or 4 loaves to work on Monday.

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