I've had it in my mind the past couple months of experimenting, that the stretch and fold method of mixing produces a dough that far surpasses any mixing routine I've tried with paddle or hook. In fact, the dough is so good, I haven't had to do any reballs, because the dough just doesn't need (knead) it. That sets up the experiment:
The dough recipe really doesn't matter except I want to link the mix with the high hydration first experimental dough. Using All Trumps (unbromated), I used the following recipe to make 60 ounces of dough
flour (100%) 34.85oz
water ( 68%) 23.70oz
yeast ( .3%) .10oz
salt ( 3.0%) 1.05oz
sugar ( 2.0%) .70oz
oil ( 2.0%) .70 oz
And to be exact I made a poolish out of 17 ounces each flour and water and .05oz yeast . This sat 16 hours.
I poured everything in the KitchenAid bowl, and using the paddle mixed on 1 for 60 seconds. I then let the dough sit 5 minutes. I then mixed the dough another 60 seconds on 2. At this point, I split the dough exactly in half, one half went on a slightly oiled cookie sheet.....the other half I continued to mix with the dough hook for 4 more minutes. The dough on the cookie sheet was stretched and folded at the 15, 30, and 45 minute mark. At the 60 minute mark the dough was scaled and balled and refrigerated. The dough was very gaseous and I could hear bubbles popping as I split the dough up. After the dough in the mixer was done, it was also scaled and balled and refrigerated.
From the minute I balled the doughs, it was apparent that the stretch and folded dough were already sitting higher in the containers than the simply mixed dough.
After sitting in the fridge for 31 hours I took a dough ball from each different mix to sit out. I judged it would take about 4 hours for the doughs to be ready to bake. The following picture shows the difference in dough balls....obviously, the dough ball sitting tallest was stretched and folded.