bread baking term

In order for better structure in bread we will mix the dough less and develop structure further through stretch and folds or turns.  This is required if your bulk ferment (first proof as dough) is longer than an hour.  It develops the gluten, removes some of the gas and evens out temperature of the dough.  To do so you want to carefully turn your dough out onto a lightly floured surface and stretch the dough into a a rectangle,.  Now fold like a business letter.  Turn 90 degrees and repeat.  Place back into your container brushing off any excess flour and continue forward.  Alternately you can wet your hands lightly and do this action in the bowl/container that your dough is.  Many youtube videos are out there and I always find visual easier to understand so go check some out. 

Hope this helps

Josh