Yes, Barbara - I know you can't develop what ain't there! :) I've been baking gf a little more than 7 years now. But, since gf bread dough does tend to be on the wet side, I thought definitely the cutting technique would help and I am wondering about the steps up to the first fold in the third technique might help give the dough "layers". I think the next time I tackle gf bread dough, I'll try both techniques. Thank you, Barbara for posting!

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