My grandma's sponge cake trick shook up how I bake bread

Last Tuesday my neighbor brought over a loaf she made using her grandma's sponge method, and I swear the crumb was fluffier than anything I've pulled out of my oven in 5 years. She just said, 'let the flour sit in the liquid for 20 minutes before you knead, it does the work for you,' and I felt dumb for never trying it. Has anyone else switched up their process after seeing an old family technique beat a modern recipe?

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