How can FWSY recipes develop gluten sufficiently w/ just a few stretch and folds?
Hello. Enthusiastic newbie here.
So I’ve started out my bread baking journey using FWSY as a guide. Whenever I have posted pics online people keep telling me the gluten is underdeveloped. In the book though the only gluten development recommendation is just a few stretch and folds. This seems counter to all the other techniques I read about where gluten is developed more thoroughly with like... slap and folds before bulk with additional stretch and folds during bulk.
Is there something I’m missing about FWSY’s logic?
I’m trying to make white bread with 50% percent poolish starter.