Thanks for the suggestion, Amy! We often leave the specific mixing/kneading directions a bit open in the recipe, since there are so many different ways to go about mixing and kneading your dough, not to mention a variety of available stand mixers that bakers might use (which may require different times/speeds). If you aim for the dough consistency recommended in the recipe/blog you won't be too far off. It will be interesting to see how your less kneaded batch compares to your more kneaded batch. Let us know how it goes!

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