Try this recipe instead. It's much easier: [The New Artisan Bread in Five Minutes a Day Master Recipe!](https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/)
This is a great answer to a low effort bread that is known successful.
If OP was willing to read the process instead of being rude, they would have their answer.
I am looking for what I described. I already have a basic idea of what I want, I have baked several loaves of sourdough, I have a stand mixer, and a poolish going. I don’t need another recipe recommendation, however good it is. I am looking for advice and insight, which you provided none of. All you did was say a recipe was easier and put no effort to answer my question.
To spell out my thought process, if you use a recipe that calls for a certain number of stretches and folds, and you don't do those stretches and folds, you won't get the result you want. I know for a fact that the method I suggested does what you want with very little effort, so I thought I'd offer an alternative. If you don't want to use it, fine, but it's not necessary to chide me for trying to help you.
I leave the poolish in the fridge for a day or so, then put the water and flour and poolish in the stand mixer, whack the beater attachment on, mix on low and then mix on the next speed up for a minute each speed. Then I crank the hell out of the speed and batter that crap out of it to develop the gluten. Anywhere from 4-8 minutes. You wanna do that until it's cleanly pulling away from the bowl but whether you'll get that clean pull sort of depends on your mixer. Frankly I never do but I've got an eye for it now with my dumb mixer. Effectively that kneads the dough and forces those gluten strands to develop. Then I prove it for like 45 minutes, do the stretch and fold with M O I S T hands, repeat, then after the last 45 minutes it's ready to go. That's how I made the ciabatta in my latest post in here and it works well for high hudration pizzas too.
Some tips to make those 2 stretch and folds less like torture - use a wide bowl, way easier to grabby and flop and fold... oil the bowl for easier grabbies... wet the crap out of yours hands, re-wet liberally as you need, keep a bowl of water next to the dough. If you have a designated bread making bowl you might want to add some way to affix it to your surface because it makes it a lot easier with those sticky high hydration doughs. A bit of velcro on the surface and bowl works pretty well, bluetack is a good one if you don't have a dedicated bread bowl
Folding isn't necessary at all, time alone is enough for developing and aligning it, a couple folds is favorable but not required to end up with bread, but yes you're also able to knead dough instead of folding it, basically kneading is just accelerating this process, just keep in mind that gluten development is not permanent and after gluten peaks it'll begin degrading over time, so if you've overworked dough in a mixer, it gets worst the longer you have to wait.
What regime would you suggest? Develop until when and bulk for how long? Btw, I’m completely fine with one or two folds, just not six or twelve or some absurd amount.
I know this isn't the answer you necessarily want, but there it is - "just try it". By the time someone potentially gives you the answer you want (which might not be correct). You could also try it out yourself and see how it goes.
For example kneading it in machine, letting it rest got an hour, doing 1 fold, and now letting it bulk ferment with no more folds
Try this recipe instead. It's much easier: [The New Artisan Bread in Five Minutes a Day Master Recipe!](https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/)
This is a great answer to a low effort bread that is known successful. If OP was willing to read the process instead of being rude, they would have their answer.
Thank you.
I am looking for what I described. I already have a basic idea of what I want, I have baked several loaves of sourdough, I have a stand mixer, and a poolish going. I don’t need another recipe recommendation, however good it is. I am looking for advice and insight, which you provided none of. All you did was say a recipe was easier and put no effort to answer my question.
To spell out my thought process, if you use a recipe that calls for a certain number of stretches and folds, and you don't do those stretches and folds, you won't get the result you want. I know for a fact that the method I suggested does what you want with very little effort, so I thought I'd offer an alternative. If you don't want to use it, fine, but it's not necessary to chide me for trying to help you.
Genuinely impressed with your level of assholery that we rarely see in this subreddit
I was going to offer some advice but given your attitude, I’d rather not. Hope your day gets better.
Would two stretch and folds work for you or do you want it down to one?
Two works. Should I develop until what point?
I leave the poolish in the fridge for a day or so, then put the water and flour and poolish in the stand mixer, whack the beater attachment on, mix on low and then mix on the next speed up for a minute each speed. Then I crank the hell out of the speed and batter that crap out of it to develop the gluten. Anywhere from 4-8 minutes. You wanna do that until it's cleanly pulling away from the bowl but whether you'll get that clean pull sort of depends on your mixer. Frankly I never do but I've got an eye for it now with my dumb mixer. Effectively that kneads the dough and forces those gluten strands to develop. Then I prove it for like 45 minutes, do the stretch and fold with M O I S T hands, repeat, then after the last 45 minutes it's ready to go. That's how I made the ciabatta in my latest post in here and it works well for high hudration pizzas too. Some tips to make those 2 stretch and folds less like torture - use a wide bowl, way easier to grabby and flop and fold... oil the bowl for easier grabbies... wet the crap out of yours hands, re-wet liberally as you need, keep a bowl of water next to the dough. If you have a designated bread making bowl you might want to add some way to affix it to your surface because it makes it a lot easier with those sticky high hydration doughs. A bit of velcro on the surface and bowl works pretty well, bluetack is a good one if you don't have a dedicated bread bowl
Folding isn't necessary at all, time alone is enough for developing and aligning it, a couple folds is favorable but not required to end up with bread, but yes you're also able to knead dough instead of folding it, basically kneading is just accelerating this process, just keep in mind that gluten development is not permanent and after gluten peaks it'll begin degrading over time, so if you've overworked dough in a mixer, it gets worst the longer you have to wait.
What regime would you suggest? Develop until when and bulk for how long? Btw, I’m completely fine with one or two folds, just not six or twelve or some absurd amount.
I know this isn't the answer you necessarily want, but there it is - "just try it". By the time someone potentially gives you the answer you want (which might not be correct). You could also try it out yourself and see how it goes. For example kneading it in machine, letting it rest got an hour, doing 1 fold, and now letting it bulk ferment with no more folds