what? Is a bulk ferment necessary? For sourdough, I do a Stretch and Fold about every 45 minutes for a totlal of three or four S&Fs. With yeasted doughs, it's usually a total of three S&Fs at 20 minute intervals. At this point, I just shape the dough , let rise and bake. Would a bulk ferment after the final S&F be beneficial?

Larry

Found video clips of stretch and folding dough and seeing how the dough develops through this method.

 http://www.sourdoughhome.com/stretchandfold.html

Hello All

I my attempt to nail down the fine details of bread baking I may have been missing I have a few questions.

I have been streching and folding my doughs since I read Hammelmans book.  It is hard to believe the changes that 3 folds can impart on dough.  My question is how far do you all stretch the dough during this process?  The first fold is always pretty sloppy and easy to stretch compaired to the last few folds.