How to adapt stretch and fold technique to work with traditional kneading?
In quite a lot of sourdough recipes they say stretch and fold (usually with 30 min intervals) instead of kneading the bread vigorously for 10-15 mins. I love doing it this was and find it far easier and that I get better results than traditional kneading. Is there any formula or technique for adapting traditional kneading technique recipes to work with the stretch and fold technique. I have a lot of my favourite bread recipes which call for the dough to be kneaded for 10 mins.