>
>do cycles of stretch and fold
>
>"Stretch and fold" seems a common direction, and I would assume it means
>that, even if you practically pour your dough out, stretch it when you have
>put it onto a flat surface (marble) to an even larger size and then fold it
>into half 'sort of' gently, and then decide how many times you wish to
>stretch and fold it?
>
>Thanks, Dee
>
>

Turn, or pour the dough onto a floured surface and, using your bench knife to
slide underneath, roll the dough in the flour until it no longer sticks. Grasp
both ends of the dough and stretch it to an oblong with sides in the ratio 3:1.
Fold the dough in 3, like a letter, which will give you a rough square, turn
through 90 degrees and leave to rest for 10 minutes or so, it varies with the
hydration, temperature, flour, and, for all I know, the phases of the Moon<g> .
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.

HTH

John