Stretch and Fold vs French Fold
Call me a dummy or accuse me of not paying attention, I don't care. I'm confused about Stretch&Fold and French Fold. They're the latest, and I agree they're great. But I'm confused about what they are.
I know about Mike Avery's writeup and videos on SourdoughHome.com. I've printed it out (not the videos) for reference. Is there something I can print out about the French Fold? In particular, is there something that compares the two methods and tells me the difference? I've watched bwraith's videos (video link  and video link here ), but I'm not sure of the difference.
Further (when you've convinced me there is indeed a difference), when does one use the one and when the other? bwraith says to use French Fold for less developed doughs. Does that mean you might use French Fold the first time and Streth&Fold after?