There was a statement in the article :
"or if it was mixed and kneaded to full development before bulk fermentation — there's no need to impart additional strength through folding". How or for what circumstances would you mix your dough and not fully knead it to gluten development before setting it for its first rise? I have always understood if you did not knead to full gluten development that neither rise would save your bread from being bricklike.

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