Another Stretch and Fold Technique post
I decided to try PR's Pain a l'ancienne recipe from ABED last night. I noticed in this book that he introduced the S&F technique (I'm not sure if it was introduced in any of his other books). From reading the forums, many of you suggest S&F at least 20 minute intervals but in PR's book, he suggests 10 minute intervals. Is there any logic behind this? It would be great if I could S&F all doughs at 10 minutes since it would save a lot of time.
I apologize if this question has been asked before - I am very new to bread baking! I've searched the forum and couldn't find an exact answer to my question. Also, would S&F work on all types of doughs or would hand kneading be a superior method for some? In the past, I kneaded in my mixer but have now switched to hand manipulating my doughs. I find it much more satisfying and therapeutic!