I've watched several videos about the Rubaud method (e.g. Trevor Wilson's video), and most (all?) of them show someone working with a single-loaf recipe.
People seem to say that this method is easier and more relaxed than other techniques, such as slap and fold. But I've been using the Rubaud method on a 1000g flourweight recipe (yielding two loaves), and I find the opposite. It's quite a workout with anything larger than a single loaf recipe.
So I wonder, is it mainly intended for very small batches? Maybe I should try a different approach for anything larger?
So-called "coil folds" might work better for you. People do this with larger batches than shown in this video, which gives you the idea -
https://www.youtube.com/watch?v=6JQm2n4aVZc
TomP
Can’t speak for Rubaud, but, having been mixerlessseveral times in the past year, have had good success with slap and fold for up to 3 kg of 80% hydration ciabatta dough. It’s a bit of a workout, but you get a rhythm going and you keep on keepin’ on…
Good luck,
Phil
Yeah, bit of a tangent but I really want to try the slap and fold approach again soon. I've tried with limited success in the past, but I just saw a couple great videos with Richard Bertinet showing how to do it: