Mixing by Hand

In this stainless steel bowl, I can comfortably mix 12kg of dough by hand. I have some reservations, though, about even qualifying my actions as mixing. The dough is really doing all the work. Let me share the recipe:

85% water
70% whole wheat flour
30% bread flour
15% rye levain (TA200)

mix until all flour is hydrated
fermentolyse for 1 hour
add 2% salt
stretch and fold once per hour
for next 3 hours

What's happening behind the scenes:
- water is the catalyst for glutenin and gliadin proteins to bond and form gluten
- protease enzymes start to degrade the gluten, resulting in a more extensible dough
- the small inoculation of sourdough ensures fermentation is still in its lag stage during the fermentolyse period