Method for mechanical gluten development in sticky dough other than slap n' fold and using a mixer?
I love the slap and fold, it’s incredibly exciting to me and I have nothing against it – the trouble is basic empathy and self-preservation. I live in a “poorly” sound-insulated apartment complex. I don’t have a mixer and won’t get one before long.
I was wondering if someone knew a different method than those two that is just as effective, if not almost as effective, and reasonably quiet. I want it to be effective mainly because I want to avoid spending too much time messing with the dough, in the interest of preserving the carotenoid pigments, as instructed by the excellent book Bread: A Baker’s Book of Techniques and Recipes, 2nd edition.