Hi! I was wondering if someone could shed some light on folding the dough. I know the objective of doing so is to develop gluten. I noticed while baking the Tartine Basic Country Loaf that the dough is folded every half hour during the 3 hour bulk fermentation. I am currently baking Hamelmans Vermont Sourdough with WW and I see the dough is folded only twice during the 2.5 hour fermentation. It didn't seem that my Tartine loaf was over-developed, I actually thought it came out great. Should I be folding this current loaf more frequently? I know the recipes are different, but not radically so, so I would presume that the number of folds would be pretty close.