Stretch and fold, then stop
Alternate stretching and folding of the dough is an effective way to stabilize a wet dough.
When the wet dough, like for Ciabatta or rolls, has gained a bit of sturdiness and ‘muscle’, I think it’s time to stop doing these dough aerobics. I find that when I leave the dough somewhere between sluggish and resilient, the result will neither be flat nor tough, and the crumb still soft.
More a note to myself. Sorry for misusing the blog as scrapbook. Should use a special image for these short injections.