Hi Barbara, I'm sorry if I wasn't clear. I think perhaps the confusion comes from the dimpled loaves being on the right in most of the photos. In the photo where the two loaves are cut open to compare the crumb structure, I changed it up a bit. This photo compares the best crumb structure out of each kneading method: the un-dimpled hand-kneaded dough is on the right, and the dimpled machine-kneaded dough is on the left. I found that the dimpling didn't improve the crumb structure of the hand-kneaded dough, but slightly improved the structure of the machine-kneaded dough. Barb

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