During my bakery prep days, I’ve found that the stretch and fold technique really transforms the dough. It not only strengthens the gluten network but also improves the dough’s elasticity and air retention — which results in that beautiful open crumb we all aim for in sourdough bread. I usually time my stretch and folds every 30 minutes during the bulk fermentation phase, allowing the dough to slowly build strength without overworking it. One tip I’ve picked up is to keep my hands slightly wet or lightly floured while performing the stretch and folds; this prevents sticking and helps manage the dough better. I also notice that the environment of my cottage bakery — slightly humid with stable temperature — helps maintain fermentation consistency. Another insight is to look carefully at your dough’s surface during each check-in. When it starts to look smooth and slightly glossy after a stretch and fold, those are signs it’s ready for the next stage. It makes bakery prep days not only productive but also quite satisfying. For those baking at home, I recommend embracing the incremental process of stretch and folds rather than rushing it. It’s amazing how these simple, repeated movements improve the final artisan loaf’s texture and flavor profoundly. Don’t forget to give your dough the rest it needs; sometimes less intervention leads to the best results! In essence, the stretch and fold method is a cornerstone in sourdough baking that helps hobbyists and cottage bakery bakers alike create beautiful, handmade artisan breads with that perfect crust, flavor, and structure.