Stretch & Fold when producing for volume
I haven't decided if I'm going to add my pretzels to my farmer's market offering...one of my concerns being taking my home kitchen recipe and scaling it up to volume.
I can knead dough that thick for 6 minutes...but not huge blobs of it!
I talked to a Philadelphia pretzel baker who said he uses the stretch and fold technique. Mind you, pretzel dough is not an easy STRETCH! But I'm curious to know how you can develop a stretch and fold schedule for this kind of dough?
Do different types of doughs and hydrations require different rest periods, number of stretches, etc?
I know from kneading when my pretzel dough is "ready" but how do you know with "stretch and fold?" Will the feel be the same with both techniques?