Stretch and fold method
For standard breads, not sourdough. How can I convert my recipes to stretch and fold method. If a recipe says to knead for about 10 minutes and then let rise about 1 1/2 hours untill double in size. Should I do several stretch an folds right after mixing the dough then let it rise and do more stretch and folds during the 1 1/2 hours of rising. Should I be increasing rising time ?