I mean, how can you run a place if you don't know the basics? Idk, maybe it's just me, but I've seen too many bosses who can't tell good bread from bad.
My sister and I would argue over who gets to knead the dough. Now, she measures all the dry ingredients while I handle the wet ones. This stops the bickering and makes the process faster. Teamwork really does make the dream work in the kitchen.
Bakers must admit that ignoring repetitive strain injuries is costing us our craft in the long run.
I still do it out of habit. But using a probe thermometer gives me way better results for even baking.
Sometimes the best rise comes from just letting things be for a while.
Now I use room temp butter and handle it less for a flakier crust.