It's me again............sorry !!!
When a recipe stipulates to stretch and fold very rarely does it tell you how many times to do it, or how to do it.
In my short experience of sourdough baking I have just been doing the stretch and fold once each side when the S & F is required confused I'm not surprised let me explain if I can.
I hold the dough up from the bowl by the top of the dough, I shake it gently till it drops into a long thin length, I then fold the top half into the middle, then I fold the bottom half up also into the middle to meet the top half. I then turn the dough 90 degrees clockwise ( i am now holding the side of the dough) and do the same thing again.................hence S & F both sides I repeat that at the intervals required as explained in the recipe.
So back to my question should I stretch and fold at each interval more than I do already ? and if I should is there a technique for knowing how many you should do and when is enough.
I realise that S & F helps to build the dough strength but should it be Hercules strong or just Mighty Mouse strength
Thanks in advance of an answer