I'm still curious about the "why stretch and fold" question - I understand it will add strength to dough, but what does strength do to the end product of the bread? Where will I notice the impact of the strength?

I'm also curious whether more is better: we say 2 to 4 stretch and folds should do it, but what if I do 6 or 8 times? Will it become even stronger? And is that better?

Thanks!
Tim

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