I have been slowly progressing but my loaves have reached a plateau. They generally taste fine, but look lumpy and misshapen. I use a preferment (Fred Bread), then autolyse. After that I have experimented with 4 stretch and folds spaced by 20-60 mins and also with fewer S&Fs. The end result is always a lumpy dough.
I'm wondering what to do to try and fix this. Is it just a limitation with taking the shortcut method of not kneading for an extended period?