Whether you need to fold the dough or not depends on how much yeast (how many yeast cells) are present in the mixed dough. CO2 inhibits the reproduction of yeast cells. Folding releases some of the built up CO2 and reactivates the yeast multiplication. If you start with about 10% of the commercial yeast that most KAF recipes call for then the bread rises slowly to a full proof, develops flavours very well, and requires none of the handling or sanitation associated with folding. . Dough will collapse if overproofed. This accidentally happens when you go to the grocery store after mixing bread...To fix this, make sure you completely degas by pounding out all gas bubbles. This does not mean folding, it means using the knuckles to pop the bubbles. Then shape, proof and bake as planned.

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