Rubaud Method, bucket folding, coil folds with large scale batches?
I have become quite smitten with hand mixing using the Rabaud method (thank you, Trevor, Your book and videos are superlative). My question goes to how this method would be employed for large scale batches, even if only artisanal in scale - especially for highly hydrated doughs.
A related question, I guess: through Hamelman I know of bucket folding for these batches similar in scale.
I get decent strength employing Rabaud, but so far I've only done it with home-scale batches of 2 kg or so. How, using the above methods (I can better see how the Bertinet technique, even if taxing, could be and is done commercially) do you get good strength using either the Rabaud or bucket folding ( add coil folds too) technique on large, highly hydrated batches?