Develop better gluten by adding flour in parts?
It seems to me that it's easier to develop gluten when there is a lot of liquid in the flour. I'm working on a brioche recipe that produces a dough that is rollable. The ratio of liquids to flour is such that it takes some time for my mixer to get the dough to window pane stage.
I wonder: could I leave our some of the flour initially so that I have a wetter dough, then let my mixer do its thing until it gets to window pane, and then add the rest of the flour? Is that a valid bread-making technique?