folding bread dough in intervals
Is it completely necessary when making the tartine bread to fold the dough in so many intervals over a long period of time to get the desired result or can you get by with half of the folds???
Anyone willing to share your expertise on the subject??? It really is hard for me to stay close to my bread.. even though I am very supportive of my bread... you know what I mean?
Folding your Tartine bread dough during its fermentation phase allows for redistribution of the yeast and exposes it to more "food" which provides for a gentle development of the gluten. You can "get by" with half the folds but you won't get the open crumb you should expect from a properly developed dough.