So glad to hear that, Nancy! Glad I could help. Regarding your query: in my experience, most home bakers tend to under-mix and under-develop their doughs. Being gentle with the dough is all good, but it does need to be strengthened sufficiently to attain proper volume. This can come through slap/fold as I usually do, folds in the bowl, mixing in the mixer, or through stretches and folds during bulk fermentation. For me, I usually go for a little strengthening (kneading/development) upfront before bulk, a few folds during bulk, and then by preshape time the dough is strong enough to not be a sloppy mess 🙂 Hope that helps!

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