I used to dump all my flour in at once, then a dense loaf changed my mind

For about 2 years I'd just toss 4 cups of flour into the mixer with everything else and call it done. My bread always came out heavy and sort of flat, but I figured that was just how homemade was. Last month I tried adding flour in 3 batches, waiting 30 seconds between each, and the crumb turned out way lighter. Now I'm curious, do you guys prefer the dump-it-all method for speed or the staged add for texture? Has anyone else switched sides on this?

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