I am currently making Poolish Ciabatta bread from the recipe in Bread Bakers Apprentice. Within the recipe, one of the methods used to shape and work the dough is the "Stretch and Fold" method. Essentially, you stretch the bread until it is a long rectangle and then you fold the two sides down letter style.
My question is, does it matter what direction to fold the dough in. Do I have to continue folding in the same direction so the bread dough begin to "line up" the gluten development?