S&F vs machine kneading
Hi everyone. Much appreciate all the advice I've been given as I incrementally start to understand the craft of bread baking.
Here's another question. What is the difference between stretch and fold vs kneading (esp by machine)? Are they trying to accomplish the same thing - build up gluten? Does hydration have anything to do with it? Is one better - less work, cleanup - or superior?
I'm confused by technique. and everyone of the books I've consulted seems to have a different method. I'm talking about basic, country levain style bread.