Interesting

Read an article on breadmaking ( http://www.seriouseats.com/2014/08/bread-making-basics-everything-you-need-to-know-to-start-baking-awesome-bread.html and followup links), couple of interesting thoughts.

• "Very coarse salt won't dissolve properly, which will inhibit the development of dough structure later on." Well jeez, I use coarse sea salt often.
• Autolyze. Just water and flour first, for a while. Don't add salt, it sucks up water and prevents proper hydration of the flour. Don't add yeast, it needs to do its work later.
• Don't beat it too hard. *snicker* Seriously though, mixing on high speed may tear the gluten network that you worked so hard to develop. Furthermore, once it's all pulled away from the side of the bowl it's done. Interesting. I am a big violator of this one. And it seems to be counter to the effect I see in say, a ciabatta bread, where a long savage beating gives a strong gluten network. But worth a try. Maybe a side by side comparison.

UPDATE:

• Scoring - "If the blade drags excessively, this can be a sign that the dough has most likely proofed for too long and has started to lose structural integrity. Proof the dough for less time, or at a lower temperature, next time."
• Possibly proof with the dough uncovered, so the skin of the dough dries out making scoring easier.