Stretch and fold, explained for beginners

5 min read

Sourdough recipes will tell you to do "a set of stretch and folds every 30 minutes" without ever explaining what that means or why you are doing it. Here is the plain version.

What it is

A stretch and fold is a gentle way of strengthening the dough without kneading. You wet your hand, grab one side of the dough, stretch it up and over to the other side, rotate the bowl a quarter turn, and repeat 3 more times. That is one "set". Most recipes ask for 3 or 4 sets, spaced 30 minutes apart, during the first half of bulk fermentation.

What it actually does

• Aligns the gluten strands, which traps gas better as the dough rises.
• Redistributes the temperature so the dough ferments evenly.
• Lets you feel how the dough is changing, so you know when bulk fermentation is finished.

When to stop

After the first 2 hours of bulk fermentation, the dough should feel notably stronger and more elastic. Stop doing folds at that point and just let it sit for the rest of bulk. Doing folds late in bulk can deflate it.

How to tell bulk is done

Look for three things at once:

• The dough has risen by about 50 to 75%, not quite doubled.
• The surface is smooth and slightly domed.
• Visible bubbles on the top and along the sides of the bowl.

Underproofing produces a dense, tight crumb. Overproofing produces a slack, spreading dough that cannot hold its shape. Aim for somewhere comfortably in the middle the first few times you bake.

Ready to bake? Try the classic white sourdough recipe.