Hello from The Carolinas!
Just wanted to say hello! I'm a novice bread-maker (wouldn't say baker!). I made my first loaf of bread about 20 years ago when I was in college. My breads back then were rather heavy and chewy. I stopped making bread for a long time until about two months ago when I discovered the no-knead bread by accident! Using that method (but without a Dutch oven!) I was able to make bread that I consider good (good enough).
Recently, I used the same no-knead recipe but this time I did knead it using the Richard Bertinet slap-and-fold method. I also let the dough rise once, then shaped into into a loaf, and let it rise again in the loaf pan before baking. I started around 8am and the bread finished by 12noon or 1pm. It worked! Of course, it wasn't as flavourful as following the entire no-knead recipe to the "T", but the advantage of kneading is that my loaf was able to have some form. I didn't bake any of my breads in a Dutch Oven since I don't have one. I used a regular loaf pan. I create steam in the oven by using a pre-heated cast iron skillet and pour in boiling water in the skillet and also on the bottom of the oven floor, in hopes of creating a steamy environment which the Dutch Oven does.
Anyhow, my next quest now is to make a 60% whole wheat loaf with not much (or no oil). My ultimate goal is to make a 100% whole wheat loaf with no added fat (or very little fat) using the Bertinet folding method. The kind of bread I'd like to make reguarly are the simple kinds of whole wheat bread that consist primarily of whole wheat, yeast, salt, water.
I've also heard of the tangzhong (water roux) method to make bread. I wonder if that method, along with the Bertinet kneading method, would be good to produce a whole wheat loaf bread.