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DAE fold their dough like a letter instead of a tight ball, or did I get set straight by one comment?
Six months ago I posted a photo of my sandwich loaf on here and one person commented that my crumb looked tight because I was shaping it into a tight ball before the pan. I brushed it off at first, then tried folding the dough over itself like a letter three times with a 10 minute rest between, and the rise was so much taller I almost didn't believe it was the same recipe. Now I'm wondering if that advice actually holds for everything, because my cinnamon rolls came out flatter than before, and a friend in Denver says the tight ball is the only way she gets good structure at that altitude. So which side are you on? Do you fold and rest, or do you shape tight and let the oven spring do the work? I want to hear from people who bake at high elevation too, since I'm at about 900 feet here and my results seem to shift depending on the season.
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