Why does the dough need 🍚 kneading 🤷‍♂️? {EXPERIMENT + RECIPE}

In this video, I will show a new recipe for sourdough bread, test a new flour for myself, and at the same time conduct a visual experiment for you to show what role crumbling plays in bread. 😎
I will make three loaves of bread in L-11 tins.
The first one I do not crush
I crush the second twice
Third crush once
Together with you, we'll see how this will affect the result! 😘
📝For this bread you will need: (for three forms L-11)
210 gr. base wheat dough (or sourdough with 100% moisture at its peak)
390 g cold water
600 gr. wheat flour of the first grade
12 grams of salt
Mustard oil for greasing a bowl 5-6 gr.
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