Making bread with different spectums of bubble sizes

THAT"S WHY! You probably have read that some bread recipes specifies making a loose batter and let it set for a while before adding more flour to make a stiffer dough for baking the bread. I didn't think much of it until I tried it today, and made the BEST BREAD EVER! It turns out the at the batter stage, yeast ferment and bubbles and have a lot easier time to work the flour since it is not stiff. when you add more flour to make the final dough, more bubbles will be created from the continued fermentation process. This process creates different sized bubbles in the bread, hence making it softer and more delicious! I have pics to proof it.
So there is a difference between the one stage fermentation and two stage fermentation. I also added the Amish Friendship Starters in both batch. The two stage bread has a ranges of bubble sizes.

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