Strect & Fold

Stretching and folding dough is a technique used during bulk fermentation to strengthen the gluten structure, develop flavor, and create a more even rise. It is typically performed 2-3 times at intervals of 30-45 minutes.

Steps for Stretching and Folding

1. Lightly Flour: Lightly flour your work surface and the top of the dough.
2. Stretch and Fold:
   • Gently stretch the dough with your fingers, pulling it away from the sides of the bowl.
   • Fold the stretched dough over itself, bringing the edges towards the center.
   • Rotate the bowl 90 degrees and repeat the stretching and folding process.
   • Repeat this process 2-3 times, depending on your recipe and the strength of the dough.
3. Rest: After each set of stretches and folds, cover the bowl and allow the dough to rest for 30-45 minutes before repeating the process.

Why Stretch and Fold?

• Gluten Development: Stretching and folding strengthens the gluten strands, making the dough more elastic and easier to shape.
• Even Fermentation: It helps to distribute the yeast evenly throughout the dough, promoting a more consistent rise and preventing air pockets.
• Flavor Development: The gentle manipulation helps to develop the flavor of the dough by increasing the surface area exposed to the air.

By incorporating stretching and folding into your sourdough baking process, you can achieve a more consistent and flavorful loaf of bread.