Gluten development can happen through two mechanisms (usually both are in play), once water is added to flour: either physical stretching (kneading), or just ti

Gluten development can happen through two mechanisms (usually both are in play), once water is added to flour: either physical stretching (kneading), or just time. The stretch-and-fold method balances these two. But if you're letting the dough sit for 12-20 hours, that's achieving the same effect.