How many stretch and folds are enough?
When I first started baking I would follow recipe directions literally. Now that I have some experience under my belt I focus more on desired results rather than time or repetitions. Many bread recipes call for a specific number of stretch and folds. Sometimes I wonder if I should actually do more or less than the amount stated by the author. What characteristics should I be looking for in the dough that would tell me I need to do more or less than the amount stated in the recipe?