My two cents worth! Somewhere along the way I read about stretching
and folding bread dough and then I watched Mike's video. It has made
a big difference in my loaves. They are more tender and seem to
raise better. I think the dough likes a gentle caress. Also I've
been using coconut oil in place of other shortenings and the texture
of my loaves has been finer - more tender - and they seem to stay
fresher longer.
I haven't been stretching and folding the dough from an early point
in the mixing as Mike does but just doing it every 20 or 30 minutes
during the rising makes a lovely soft dough.
Viva la pan.
Lois