Ciabatta Final Strech
So, I have been baking lots of ciabattas lately. I have noticed that many ciabatta formulas call for a final strech just before loading them into the oven. The baker grabs both ends of the loaf and gently pulls them in opposite directions, thus stretching the dough out a little bit to make it slightly longer and slimmer. I have never dared to try this technique as I always thought it could damage the interior structure of the dough. When I load my ciabattas in the oven, they are usually quite bubbly and fragile already.
So, the question for discussion: What are the benefits of the final strech often found in ciabatta formulas? Does it affect the crumb structure?