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17 hours ago, AlaMoi said:

I've been working on my baguettes . . .

ran across a on-line video demonstrating the 'stretch&fold' thing - four rotations of stretch&fold, repeated 4 times . . .

as being the 'secret' to the airy big holes texture.

 

what's your opinion on the stretch&fold technique?

your results speak for themselves !

I've been using the stretch and fold method now for 10 years. 

Edited to add:   You can get that same big hole texture by kneading or using a machine to do the kneading.  It is all about developing

the gluten. Also hydration and quality of flour contributes. 

This bread was made back in 2007, and the kneading was done in 

my Electrolux Magic Mill machine and given a cold fermentation.  

17 hours ago, AlaMoi said:

I've been working on my baguettes . . .

ran across a on-line video demonstrating the 'stretch&fold' thing - four rotations of stretch&fold, repeated 4 times . . .

as being the 'secret' to the airy big holes texture.

 

what's your opinion on the stretch&fold technique?

your results speak for themselves !

I've been using the stretch and fold method now for 10 years. 

Edited to add:   You can get that same big hole texture by kneading or using a machine do do the kneading.  It is all about developing

the gluten. Also hydration and quality of flour contributes. 

This bread was made back in 2007, and the kneading was done in 

my Electrolux Magic Mill machine and given a cold fermentation.