When to stretch-and-fold
I want to learn more about S&F. I like the method. The dough feels good.
I've looked at other threads but not found the answers to two questions:
First, in ABED some breads call for S&F and others for kneading. Besides rich doughs preferring to be kneaded, what about the dough or formula might tell you to use one method over the other? For example, the wild rice & onion is kneaded, but the WW is stretched. I'm thinking about it in regards to working with older recipes, and rather than blindly experimenting, I'd like to understand more about the likelihood of success. Then I'll experiment.
And second, some bakers seem to use longer intervals, up to 30-45 minutes, between folds. All the recipes in ABED call for being done in 40. Why?
Thanks for your insight.