Folding the dough. Key facts - The number of folds depends on how the dough feels like. A tighter dough that cannot be stretched much will require less folds than a more liquid dough that will require more folds to build enough strength. There is NO fixed number of folds - There is NO fixed interval of time between folds. It can be 30min, it can be 90min. It depends a lot on how the dough feels like (must relax in between folds), the length of the bulk fermentation, respectively the number of fo

Few thoughts on folding the dough, which might be helpful to some of you WHY DO WE FOLD? 🌾to strengthen the dough (or to build tension), so that it holds the shape we give at the end of the bulk fermentation 🌾to help with the internal structure, which will ultimately help achieve a better, more uniform crumb 🌾to equalise the dough temperature (internal temperature tends to be slightly different to the external one / top vs bottom) 🌾an opportunity to check on the dough HOW MANY TIMES should w

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