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Learn how to stretch and fold sourdough to make better sourdough bread. This easy technique will help strengthen your bread dough. With these simple tips, you’ll be on your way to baking beautiful sourdough in no time.
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If you’ve perused any sourdough recipes or video tutorials, you’ve probably noticed that many call for stretch and folds.
And some, like sourdough donuts, brioche rolls, and sandwich bread, don’t rely on a stand mixer.
So you might be asking, “What’s the difference? When and how do we use stretch and folds for sourdough?”
In short, for sourdough that does not require kneading by hand or in a mixer, you still have to encourage gluten development for dough strength. And most often, bakers use stretch and folds.
Since stretch and folds are the go-to technique in my rustic no-knead sourdough bread recipe and are often confusing for beginner sourdough bakers, I want to share more about the process of sourdough stretch and folds.
New to sourdough? Learn how to make a starter and check out my sourdough basics.
What Are Stretch and Folds?
Sourdough stretch and folds are a simple way to work your dough without laborious kneading.
Instead of all that arm work, you gently stretch and fold the dough during fermentation. It’s much easier on your hands and requires less hands-on time.
Most no-knead sourdough recipes, like bread bowls or even cranberry walnut sourdough, use this method because it builds strength in the dough and gives you that coveted oven spring we all look for (aka rise in the oven).
It works especially well for wet, high-hydration doughs like rustic sourdough and fresh-milled sourdough (if you are new to milling flour, check out my beginner’s fresh-milled flour guide).
Kneading dough like that can be frustrating since it sticks to everything and is hard to work with. That’s why stretch and folds are my go-to.
What Is The Purpose of Stretch and Folds?
Strengthen the Dough: Stretch and folds help develop gluten strength, which gives sourdough its rise and open crumb. The goal is to build a dough that’s strong enough to hold air but still tender enough for a soft bite.
Trap Air: Stretching and folding also helps trap air in the dough, creating pockets that hold the carbon dioxide released during fermentation. This process is key to getting those beautiful sourdough bubbles and open crumb.
Equalize Temperature: Skipping stretch and folds can lead to uneven fermentation. Without them, parts of the dough—like the bottom on a warm surface—can ferment faster than the top.
Keep Your Informed: You’ll check in every 15 to 30 minutes. This gives you a chance to adjust as needed, whether that’s moving it to a warmer spot like a proofing box or adding a few extra folds to build more strength.
How To Do Sourdough Stretch and Folds
Step 1: Lightly wet your hands to help prevent the dough from sticking to your hands. Then, pick up the side of the dough that is farthest from you. Stretch it upwards.
Step 2: Fold it over toward the opposite end of the bowl.
Turn the bowl 90 degrees clockwise. Again, pick up the side of the dough that is farthest from you.
Stretch it upward and fold it over. (Note: If the dough starts to stick to your hands, you can rewet them.)
Step 3: Repeat this process until you notice a little resistance from the dough. You’ll likely do the most stretching and folding initially, but you’ll need fewer as the dough gains strength.
When you feel that resistance, cover the bowl and let it rest at room temperature or in a proofing box until the next set, usually every 15 to 30 minutes, depending on your recipe.
The Stages of Sourdough Bread Dough
Early Stretch and Folds
Your dough will start to come together during the first few stretch and fold sets. However, it may not look smooth and elastic yet.
You might also find that, at this stage, you need to do more stretch and folds, and the dough might feel wet and stretchy.
I love the high drama of the dough at this stage!
Halfway Through Stretch and Folds
As you move through the stretch, fold, and rest cycles, your dough will start to develop strength and elasticity.
It will also be less sticky, so you might need fewer stretch and folds per cycle.
The Last Stretch and Folds
You will probably notice your dough resists sooner toward the last stretch and fold.
The dough is much less sticky (though higher hydration dough can still be a little sticky) and will also be smooth and elastic.
Tips for Success
- Pay attention to your dough and stretch and fold only as much as necessary. You can hold off on the stretch and folds when you have smooth and elastic dough.
- Don’t get too wrapped up in precisely timing your stretch and folds. Follow the recipe and try to stay consistent. But it’s okay if your dough rests longer or shorter than the recipe states.
- Cover the dough with a damp towel between cycles. This will prevent the dough from drying out.
- Try not to tear the dough as you stretch it. If it does tear, pinch the hole together.
- For rustic sourdough boules, your dough does not need to pass the windowpane test.
FAQs
There are a lot of theories about how many times you should perform sourdough stretch and folds. And each recipe has its unique suggestions.
However, a good rule is to stretch and fold it as many times as needed until you notice the dough resists.
Usually, in the first cycle, I do somewhere between 6 and 8. But as the dough strengthens, it needs only 3-4 per cycle. Pay attention to the dough and its feedback.
Yes. However, lower-hydration or stiffer dough will need fewer stretch and folds and more rest between cycles.
If the dough is sticking to your hands, wet them. I like keeping a small bowl of clean water beside the dough. If the dough sticks to my hands, I can quickly dip it in the water.
You can stretch and fold right in the bowl most of the time. But for dough with low gluten, like einkorn sourdough, doing the stretch and folds on the counter can be helpful.
In theory, yes. Many bakers across the internet share sourdough success stories about skipping the stretch and folds.
But skipping them risks dough that doesn’t hold its shape. Generally, you will have a better result if you stretch and fold the dough.
Let’s Connect!
If you have questions or tips for sourdough stretch and folds, leave them in the comments below.
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I really appreciate your easy to follow and informative “lessons” in baking,gardening and whatever. It’s fun to watch someone from a different generation, location, etc, deal with life. Kudos to you to create from scratch.
Oh, thank you so much. This made my day! ❤️