Coil fold vs slap & fold vs no-knead sourdough experiment - longer autolyse edition

I did this experiment to find how different kneading techniques impact my bread. I made three identical doughs and used coil folds on the first batch, slap and folds on the second and the third batch I did not touch at all after mixing. I used a long autolyse period (4,5 hours) to also give the no-knead version a chance to shine.. :)

An earlier version of this experiment, where I autolysed the dough for only an hour, can be found here:
https://www.reddit.com/r/Sourdough/comments/hd77w4/experiment_i_made_three_breads_with_the_same/

Exact recipe used in the video (total amount for the three doughs):
-294g bread flour (I used a relatively weak French T65 flour with 11,2% protein content)
-210g whole wheat flour (12,76% protein)
-357g lukewarm tapwater (about 30°C / 86°F)
-168g active sourdough starter made with just bread flour (100% hydration, fed 4,5 hours prior to adding to dough)
-12g sea salt

Process:
The first part of the process was the same for all breads:
I mixed the flour and water and let the dough autolyse for 4,5 hours at room temperature. Then I mixed in the starter and salt and divided the dough into 3 equal parts.

-The first dough was not touched at all after mixing.

-The second dough I kneaded through slapping and folding for about 6 minutes.

-The third dough I kneaded through coil folds (first a 'half' coil fold, 15 minutes after mixing), and then did 3 more sets with 30 minute intervals.

All doughs were bulk fermented at about 30°C (86°F) for 3 hours, followed by 30 minutes at room temperature (21°C/70°F).

All doughs were preshaped in the same way and final shaped 30 minutes later.

I then proofed the doughs 1 hour at 30°C (86°F) and 30 minutes at room temperature (21°C/70°F), before putting them in the fridge to retard them overnight for about 12 hours.

All were scored in the same way and baked directly out of the fridge in a Dutch oven that was preheated to 260°C (500°F) for an hour.

First I baked them 20 minutes with the lid on at 250°C (482°F) and then 20 more minutes at 230°C (446°F).

Видео Coil fold vs slap & fold vs no-knead sourdough experiment - longer autolyse edition канала Breadtales