High Hydration Dough ... how much kneading/folding is enough?
Recently I've been trying lower hydration doughs with more kneading in order to get a "smooth" dough. Also try the "windowpane" test ...
So how does one know when a high hydration dough has been worked enough? When I use the stretch and fold method, the dough gets stretchy, elastic, etc., which I assume to be a sign of gluten development. Is there a way I can determine on a batch-by-batch basis if I've done enough? Can't really windowpane a 70-something-percent dough because it's just too slack.