I have been making bagels for a while now. When I first started i didn't know anything about bakers percentage or much else. I have learned quite a bit since then and I have had great success. I used to knead my dough for at least 10 minutes.When i first heard about stretch and fold I had posted on TFL about doing it with lower hydration doughs. Someone had mentioned that they do it all the time with their bagel dough which really seemed impossible at the very least impractical. I tried it and do it all the time now. I have never gotten a windowpane kneading it like I do when I stretch and fold. I have done it with dough as low as 50% hyd I currently use 56 % hyd. Has anyone else done this ?
