I want to ask a question about folding. I understand you fold the dough to strengthen the gluten and to minimize the amount of mixing. But what should I be looking for in the dough that would indicate how many times to fold it? I seems to me that even 1/2 fold will have a big impact on the end result but I just don't know why I would want to do 1/2, 1, or even multiple folds to the dough. I would sincerely appreciate if any of you can help clarify this for me.