Stretching and Folding Sourdough
Traditional kneading works for tight, lean doughs, but sticky, high-hydration loaves need a gentler touch. This method happens in the bowl during the bulk fermentation phase, allowing the dough to gain strength while you handle other tasks.
Wet hands are your best tool.
Keep a small bowl of water next to your dough; dipping your fingers prevents sticking and ensures clean, precise folds without tearing the delicate surface.
- large mixing bowl
- bench scraper
- damp cloth
What goes in.
- 500gactive sourdough dough base
Knowing when to stop
After your final set of folds, gently stretch a small piece of dough; if you can see light through it without the dough snapping, the gluten network is fully developed.
The method.
Initial rest
Let the dough sit covered in the bowl for 30 minutes after mixing to allow the flour to fully hydrate.
The grab and pull
Dip your hand in water, slide it under the north side of the dough, pull it up until you feel tension, then fold it over to the center.
Rotate and repeat
Rotate the bowl 90 degrees and repeat the pull-and-fold motion until you have circled the entire mass once.
Repeat the cycle
Perform this set of four folds every 30 minutes for the first two hours of bulk fermentation, reducing the intensity as the dough becomes stiffer.
Other turns to take.
Coil Folds
Instead of stretching, lift the dough from the center with both hands and let the ends tuck underneath itself; ideal for extremely high-hydration doughs.
When it doesn't go to plan.
If the dough tears while stretching, you are pulling too hard or too fast; pause and let it relax for five minutes.
Work in a warm spot to ensure the dough remains pliable and doesn't stiffen up prematurely.
The dough will feel significantly more resistant and pillowy by the final set of folds.
The ones that keep coming up.
How many folds are enough?
Generally, four sets of folds spaced 30 minutes apart is sufficient for most standard bread recipes.
Can I overwork the dough?
It is difficult to overwork dough using this method because the rest periods allow the gluten to recover, unlike the constant stress of mechanical kneading.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe