I made this dough last weekend and again last night, using KABF, using the quantities specific, and it is a very fine dough for quick needs. No, the flavor isn't going to be as developed as a 3 day cold ferment, but this is far from bland. In fact, I bet if I put this side-by-side with a 3 day cold ferment lehman dough, most people wouldn't tell the difference. I doubt there is a better quick dough out there. As far as technique, I use a kitchen aid stand mixer, and I used the dough hook for a couple minutes, then quite a bit of hand kneading. Then into a lightly greased rubbermaid 1 qt container with air tight lid. Then I put it in a slighly warm place for a few hours.