Is it possible to achieve a windowpane with just stretch and folds?
I don't have a single technique when I make bread. Sometimes I hand knead,mostly I use a mixer, occasionally I will use a stretch and fold technique. I haven't used S&F often enough, I guess, to answer my own question so I am polling the collective here.
If you answer "yes", please describe the type of S&F you use.
1.Some people use the concept to mix the dough from the start (as in Richard Bertinet's video on mixing a high hydration dough), or a
2. French technique (sounds like "frisee"-can't remember the correct word) while kneading that stretches the dough with each push of the hands. I saw it first on Julia Child years ago with a guest baker.
3. Another Julia method-Julia would also hold the dough over her shoulder like an ax and swing it down onto the table-BAM-She described this as a method she witnessed in Eastern Europe-in effect stretching the dough on the downswing. She'd then fold it over and wind up again for another hit. Hilarious and loud but actually effective. A strong kneading surface is needed!
4.Other descriptions I have seen for using all S&F are 3-4 S&F done spaced out during bulk fermentation.
So can a windowpane (on a dough made with AP for ease of description) be achieved with S&F and if so, what method?