Stretch and fold or knead or both?
I am getting ready to make bread this weekend and would like to try the stretch and fold technique. I can't find a "definitive" recipe that explains the ingredients/ratios as well as the technique. Could anyone post a link to a good whole wheat sourdough that uses this technique?
Also, I am not clear on whether you can do a first early knead, and then during the bulk fermentation, also do stretch and fold.....I guess my thinking is the more the merrier in terms of gluten development, right?
Last week I made very wet dough, too wet and I've learned I need to have wet...but not too wet dough.
Thanks for any tips!