Can I fold too many times ?
When using slack dough for Ciabatta I get inconsistant loaf height. I may have overproofed one batch, but my question is to do with my (limited) understanding of dough strength through gluten development and folding.
Is there a practical limit to the number of times I can fold my slack dough i.e. can I fold too many times, or does the dough just simply refuse to be folded at some point because it has become too strong and therefore won't really allow me to continue with more folds?
EDIT: I just had another thought that goes to this topic: still regarding folding, is it better to do all the folding nearer the beginning, i.e. the initial fermentation, or is it ok to make folds throughout the entire fermentation and rising stages ?