Reinhart's Basic Sourdough Bread, no stretch & fold?
I am in the process of making Peter Reinhart's Basic Sourdough Bread from BBA, with mixing and shaping scheduled for tomorrow. After mixing the dough, he states that it should ferment at room temperature for 3 to 4 hours before shaping. However, he does not say anything about the stretch & fold technique. At this stage I would normally perform 2-3 stretch & folds at 50-60 min intervals. Is there a particular reason for not doing it for this recipe? I would just assume it would be beneficial to do this to strengthen the dough? For the record, I've tried to make this bread once before with little success (bread ended up flat, I blame over-proofing or possibly a weak starter). I'm giving it another shot, and I'm really hoping for a better result this time!