Stretch and fold is optional
These loaves were all made without stretch and fold, kneaded for 15-20 min in a wilfa standmixer, with no autolyse just by combining every ingredient right from the start in the evening and mixing til desired temperature was reached. Then they were proofed at 25-26°C overnight and shaped after 8 hours, placed in the fridge for an hour to firm up and baked in an 0 to 10 min preheated dutch oven at 250°C for 25 min with a lid and 15 min without.
Simplest method I could come up with, yet very pleasing results, for my taste, if the starter is dialed in. Mine is fed 1:10:8 once a day and kept at the same temp in my proofer.
Recipe is always the same: 350g of flour, 100g of starter, 250-300g of water depending on inclusions, 10g salt, 20g fat, 10g honey or sugar.
Tell me what you think.