Hi

I'm still pretty new to bread making and one area that I am finding a bit tricky is kneading. To me there seem to be two schools, those that knead for 10 mins and those that appear not to, they do stretch and fold and that seems to work.

So is it different strokes for different folks or are they making different types of bread or using different types of yeast / flours?

Would be grateful for your thoughts.

Many thanks

Andrew j