Folding and stretching only for wet doughs?
I have had an uneasy suspicion: Folding and stretching a firm or moderately firm dough leads to a loaf with an inferior volume.
I am not sure, but firm doughs for, let’s say bagels, rolls, Salzstangerl or Brezeln always end up as loaves with a tough crust and a compact and dry crumb when I stretch and fold. When just mixed, then kneaded shortly twice and left to rise until doubled (sometimes even tripled), the dough feels lighter.
I suppose, after mixing it is not a good thing to force anything. Maybe firm doughs are loners and just want to be left alone.