Not too sure about the difference between folding and kneading but my guess is that kneading forms the glutens that allow the bread to rise without collapsing, quickly whereas folding over a few hours forms them slowly but allows you to leave it in the bowl and not get all sticky as it’s a very high hydration dough it’s quite tricky to knead and I gave it a go kneading once and found I kept adding loads of extra flour to stop it sticking to my hands and the work top.
I just use the linen liner to cover the basket when in the fridge if you use it in the basket you won’t get the nice pattern on the bread.
I bake mine in a cast iron casserole dish…own brand le cruset type thing .