When is it best to do stretch and fold versus mechanical kneading?

I have recently starting making bread using the stretch and fold technique, getting much better results in terms of crumb than previously using my kitchen aid and mechanical kneading. I'm wondering what doughs/products this technique is NOT well suited to. Of particular interest are things like bagels, boiled fruit dumplings, hamburger buns and doughs rich in eggs fat in general.

Are there particular types of products that benefit from SaF and some that inherently do not? I already suppose one indicator for SaF suitability would be high hydration and desirability of larger holes in the crumb.