KNEADING- Bertinet vs. Lepard
What do most of you do for your serious or small bakery kneading- the slap down, time consuimg, effort-required, impressive show of the Bertinet clan or the ever-so gentle, passive and sweet method of oil the board, barely touch the bread and let it rest and repeat this many times of Dan Lepard?
I have done a Milk Loaf by Lepard which turned out fabulous but some of his breads which I want to do literally require a whole day at home- you start at 8am and then don't bake this until 5:30 at night. You can not leave the house as every 30 min. about you must go lightly touch the rising dough.