Kneading or Stretch an Fold or both
If this has been discussed and I missed it I'm sorry, but I didn't see it.
I tried a new recipe:http://artisanbreadbaking.com/bread/french_baguettes
recipe for a 60% hydration French Bread dough, the so called French Bread
It requires 5-7 min. kneading, then stretch and fold several times, at intervals.
I thought stretch and fold method eliminated the kneading process...am I wrong? Do they go hand and hand? Or are you to do one or the other, not both?
p.s. the bread turned out good, against my own judgment I followed the recipe and did both the kneading and the strech and fold.
Any advice or remarks appreciated.