I noticed many recipes, from beginner to more advanced actually skip this step. e.g. Maurizio's "best" sourdough recipe skips it or Kristen Dennis from Full Proof Baking skips it in her open crumb recipe.
If the dough is really wet and gooey/sticky conventional kneading is not pleasant for me, because my hand gets too deep into the dough and I don't like it. In the situation, I'll switch to slap and fold, which just seems better suited and is more enjoyable. Basically I just use whichever I feel like. Whichever seems to be right for the dough I have under my hand at the moment.
I use it occasionally to help bring a dough together quickly. Pizza dough or sourdough with extra water involved. It doesn't work on stiff doughs but it is a good tool to have in the box. Both of those you mentioned have posted videos using the technique.
I dont slap and:
Guess its like life? Whatever works for you.
If the dough is really wet and gooey/sticky conventional kneading is not pleasant for me, because my hand gets too deep into the dough and I don't like it. In the situation, I'll switch to slap and fold, which just seems better suited and is more enjoyable. Basically I just use whichever I feel like. Whichever seems to be right for the dough I have under my hand at the moment.
I use it occasionally to help bring a dough together quickly. Pizza dough or sourdough with extra water involved. It doesn't work on stiff doughs but it is a good tool to have in the box. Both of those you mentioned have posted videos using the technique.