I recently came across the slap stretch and fold method of kneading dough. I have used this method to make several batches of Italian bread loaves and it has proved to be quite successful. Generally, I work with doughs with high hydration and I find it difficult to knead them in the conventional sense of the word. I've also begun to increase my dough size which also makes it hard to knead by hand. Bsically what I am trying to get to is that I have found the slap and fold technique useful and I am curious if there is a specific reason as to why I would not want to use it. Basically a when is it appropriate or not explanation. Thanks guys.