On 9/18/04 9:48 AM, "Wcsjohn" wrote:
snip good description of folding process...

Repeat as many times as necesssary times, leaving the dough to rise until
doubled, after the last stretch and fold, before dividing into loaves. The
dough will be very soft but astonishingly springy and quite easy to handle.

John,

At the point where you've finished the stretch & fold, is there is reason
why you do not then separate into loaves for the final rise?

I just find I get a little more volume if I give a bulk rise and then cut into
loaves with as little deflation as possible.

A small point but achieving this kind of open structure is does require
attention to a number of small points.

John