When I do stretch and folds, am I supposed to flatten the dough each time?
Because that's what it looks like is happening in the youtube videos I see, and I dont quite understand it. It seems like that would get rid of all the air in the dough. The first time I do stretch and folds it is easy to do. But but the second set, even after the first actual stretch and fold of that set I do, the dough is very hesitant to stretch and it tears. My doughs are usually around 72-75% hydration. Thanks a ton folks!