Not experienced enough to know the difference
but been reading long enough to wonder:
What is the difference between stretch-and-folds in the bowl and on the bench? Trevor says in one of his blog posts that on-bench s&f changes the consistency of the dough, without going into specifics. My dough handling is still too clumsy for me to see a difference.
How about you all?
And sort of along the same lines, am I correct in understanding that French folds are the same as slap and folds? And that people would choose between these and the Rubaud method as a means of handling wet dough?
Thanks for all the enlightenment.