hey! i hand knead the dough. i saw some like to slap thier dough. but for me slapping the dough onto suface of silicon mat sounds too loud and the whole kitchen sink seems to be getting unstable. so i usually vigouraously hand knead without slapping. and fortunately i think i kneaded some dough very well without slapping.the final texture of some of the dough i was happy with was ok for me. and the doughs for brioche well pass the window pane test after proofing. is slapping really necessary ? is it just diffrent way of handling the dough or has it its own merits?