September 18, 2021 - 2:29pm
Stretch & Fold Practices for larger batches.
I'm curios how commercial bakers handle stretch and folds in larger batches. I own a coffee shop and we are moving form 10kilo sourdough bagel batches to 30. I'm assuming I just put into multiple proofing boxes and stretched from there but I wasn't sure if there were any other common methods fro larger batches.