I am wondering about slap and fold vs. stretch and fold. I watched the video posted at the beginning of this thread. It appears to be an aggressive slap and fold. I also see a lot of references to stretch and fold which, googling a bit, seems to be a much gentler approach. Do you still use the aggressive slap and fold technique?
Also, in your initial mixing in the KA do you use the lowest speed? I have been using speed 2 and am wondering if I am overworking the dough. I find it hard to get it much past 12 inches and I never have the cornice as big as you do. I am using 275g balls.