Stretch & fold vs machine kneading..
I've never really strived for big crumb because I don't like a really holey bread for sandwiches or toast. I do understand and appreciate the art of achieving a beautifully shaped baguette with big crumb with a high hydration dough. It's just never been my goal.
Recently I made Dave's Pain de Campagne and got a very nice crumb. It's the only loaf I've ever done, totally stretch and fold. I've done a combo of machine and stretch and fold, but the crumb was no where as nice.
My question is, has anyone ever achieved big crumb kneading by machine?