Just curious: Professional bakers and S&F
I have a question to the professional bakers on this forum: Do you use stretch and folds when making bread? The videos and photos I've seen never include this element, so I was curious. If not, what do you do instead?
From reading other forum topics, it seems that bakers who sell at farmer's market do S&F but do those who have brick-and-mortar bakeries and are selling more than 60 loaves at a time do the same thing?