Who needs to knead and other questions
1) After many attempts at Tartine-style or Maurizio-style naturally leavened loaves which ended in flat loaves I have found considerable success if, after the autolyse period but before the stretch and folds, I knead the dough in the bowl for 5-9 minutes. It seems like most people are getting great structure out of their bread without kneading, does anyone else knead these naturally leavened, high hydration breads by hand? I also do the standard stretch and fold schedule - my basic recipe is the Tartine No 3 Master Recipe.
2) My bulk proofing temps are 73-74 degrees and take about 4.5-5 hours, might I get better structure and oven spring from bulking at 80-84 degrees?
3) For 100% whole wheat sourdough style recipes, will this kneading period cut the bran and prevent adequate gluten development? As mentioned, I am not getting good results with only autolyse and stretch and fold.