If stretch and fold is not an option
A lot of experienced bakers on this forum sing the praise of stretch and folds for gluten development, workable wet dough and open crumb. I understand the concept, and I think it's pretty darn smart. Problem is, I cannot do it because of my handicap.
I have this brand new KitchenAid Artisan stand mixer that easily kneads a high hydration dough for a long time, without heating up. I followed the discussions in the forum, but most focus on S&Fs as an alternative to extensive mixing.
My question is: Can the KitchenAid be a viable alternative to S&Fs for great French bread or baguettes?
Can I get a workable wet dough and open crumb by only kneading in the stand mixer? How long would you recommend? I began noticing a real difference in Peter Reinhart's focaccia dough from BBA when I mixed it for 20 minutes. I didn't S&F it afterwards and it came out pretty good; light and fluffy, like eating a piece of cloud!
But how would French bread do under the extensive handling by the stand mixer? Thanks!