Automated stretching - folding ?
Trying to figure out how to automate stretching-folding as it takes too much labour if done by hand.
This video shows a common design - a sheet of dough is put thru rollers to thin it out and then folded in 1/2. The process is repeated as many times as needed. Quick and simple.
If I do it by actually stretching the dough from a ball into a sheet it retains a lot more air and structure compared to rolling it.
Is rolling a common way to stretch-fold it in production?
Is it inferior to stretching by hand?