stretching and folding rather than kneading

Dan Lepard suggests stretching and folding the dough, rather than kneading. This means that you can work with a much wetter dough, which I think rises easier and produces a less dense texture than traditional kneading. The stretching and folding technique is much better than traditional kneading where I get impatient with the dough, wondering when the 10 minutes is up. I also prefer the finished product - more holes and a less regular crumb. It does however mean that you are tied to the house for a few hours. This is an example of a stretching and folding schedule:

• 8am mix the ingredients in the bowl
• 8:10 tip out on to an oiled surface, and stretch and fold the dough 12 times. Clean the bowl. Leave the dough on the worksurface and cover with the bowl.
• 8:20 Stretch and fold the dough 12 times.
• 8:30 Stretch and fold the dough 12 times. Already you can feel a difference. Put the dough in the oiled bowl and cover.
• 9am Tip out the dough on to an oiled worksurface and stretch and fold 12 times. Put the dough in the oiled bowl and cover.
• 10am - same as for 9 am.
• 11am - same as for 9 am.

At either midday or 1pm (depending on the recipe) I divide the dough into loaf sized pieces (blobs really), and put them on a circular well floured baking tray with a slight lip. Recently I have also been using baking parchment to stop the bread sticking to the tray.

I cover the dough with a mixing bowl, and leave for 4 1/2 to 5 hours, and then bake in a very hot oven for around 30 minutes - depending on the size of the loaf.