>
>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