Bread-Bakers v114.n003.2

I once read here (I feel sure!) about a technique called "fold and 
rest" to end up with a good crunchy crust. I tried it once, and it 
was very good, however I made a note about it needing a bit more bake 
time than I normally use for that particular recipe. I found my 
"note", but not the how-to for the technique!  I want to revisit this 
to use on the same recipe and  one other.

It seems the technique was rather simple, but searching archives here 
or on the Internet I've not found anything near as easy or simple as 
I 'remember' this to have been.  Can anyone help with their own idea 
or even a repeat of  this original input?  Thanks for your interest!

*Regards,*

*Al Lee, Allen TX*