How many stretch and folds should I incorporate into my bread-making ritual to achieve that perfect texture and structure? Is there a specific number of times that I should perform this technique, or does it vary depending on the type of dough I am working with? Many bakers seem to have differing opinions on this matter, leading to confusion for those of us striving for that artisanal loaf. Should I initiate the stretch and fold process immediately after mixing the ingredients, or is it more beneficial to wait for a period of bulk fermentation? Furthermore, how do factors like dough hydration level and ambient temperature influence the ideal frequency of these folds? Should I adjust the quantity based on the particular characteristics of the flour I am using? Ultimately, what is the balance between over-kneading and not achieving sufficient gluten development through this method? These inquiries evoke a deeper understanding of technique and mastery in baking.