Travelling home from our Easter break, a beautiful weekend of camping and cycling, we realised that we would need some bread to survive until I could prepare and bake a new loaf. Stopped at a country bakery for lunch and decided to buy one of their loaves. Despite asking for something with 'body', what we got was little more than 'fairy floss' disguised as bread.
So once again, little in the way of experimentation with this loaf. I have been using exclusively the stretch and fold technique for the last few bakes and have made some very nice loaves as covered in my last couple of blogs. For no particular reason, I decided that I would replace the S&F by the 10 second kneads (high impact 'French' technique) - repeated four times at hourly intervals.
My impression was that the dough was more 'together' throughout than it had been with the S&F technique.
Shaped into a batarde used the fold and roll method and then left to prove in a floured tea-towel lined basket. Baked with radiant heat (no fan) and steam from a dish for the first 15 minutes. Progressive temperature reduction after that.
Good oven spring and only a minor burst at one end so all in all a very satisfactory result.
Whilst I haven't done a loaf by loaf comparison, my feeling is that it doesn't matter much how you achieve it, as long as the dough is well developed and properly proven the outcome will be pretty much the same and very satisfactory as well as satisfying and far far in front of 'fairy floss'.