Intervals between Stretch and Folds
Hope someone can enlighten me here because I haven't been able to figure this one out on my own yet...
When I first used the S&F technique it was with a recipe from The Handmade Loaf. (He uses the knead in the bowl method.) For his Basic Leaven Loaf and his Barley Rye Loaf the S&F are timed at 10 min. intervals for the first 3. Then it goes to 30 minutes and after a couple of those it jumps to an hour.
I have been baking more of the loaves I have found on this site that also use S&F's. All seem to have some variation similar to his.
I have surmised that most have a 2-3 hour bulk fermentation time that is broken up with S&Fs before they are either shaped into loaves and then proofed or put into the refrigerator for a longer fermentation time.
Via observation I have concluded that a dough is ready to be S&Fed when it has relaxed somewhat from the previous S&F session.
I am wanting to WATCH MY DOUGH rather that the clock so I would like to know if there is any significance in letting a particular dough go longer before a S&F.
Hence, my question of why is there such a variance amongst certain recipes????
Only real conclusion I have come to on my own is that each person simply has adjusted their S&F schedules to what works best for them based on time and temperature and life schedule (Life schedule = what someone does when not baking bread LOL)
Thanks for any insights!