Resting Dough During Kneading- Yes? No?
In the past 6 months that I've been making bread by hand, I've been having a serious problem with adding too much flour to the dough during the kneading process. I have not yet learned to properly judge stickiness versus tackiness so I tend to add more flour (with a heavy hand) to reduce or eliminate what I think is too much stickiness. That may be part of what is causing my breads to blow out on the sides, as well as not quite enough rising time. I'm new at this and hoping to learn, or die trying. :D
However, in the past 2 weeks I've started leaving the dough to rest while in the kneading stage instead of adding more flour. I remember reading somewhere that letting the dough rest at that stage allows the flour to absorb water and make the dough more "dry" and elastic without adding more flour. Some of the recipes I use recommend this step, as in "Knead for 5 minutes and let rest for 5 minutes. Knead again for 5-6 minutes until elastic and smooth.", others do not, only stating "Knead for 10 minutes until smooth and elastic."
Is it a problem to let the doughs rest during or even before kneading for 5-10 minutes with recipes that don't call for it? I don't know if affects the gluten in a negative way, but it seems to help me reduce the stickiness and not add a lot more flour that I don't need?
I know there is the autolyse method, but I don't usually have the time to let it sit in the fridge for an hour before working with it.
My other question would be, "If I can knead/rest/knead, do I alter the amount of overall kneading time?" If it says "Knead for 10 minutes until smooth and elastic", should I knead for 5 minutes, rest for 5 minutes, then knead again for 5 minutes?
Thanks for reading!