Something that I have been wondering lately since learning how to make Tartine's Country Loaf.
Is there a reason that any other technique to develop gluten would be used other than the 'in-bowl pull-fold and rotate' method??
Why all the mess, and flour/oil waste, the sore arms and stress?
There MUST be a reason why the whole world has not switched from the painful old-fashioned kneading process to Chad's (originally French) method. Right? If there are, please enlighten this lazy amateur.