stretchandfold

Stretch and fold is a dough handling technique used in bread making to develop gluten structure and redistribute gas during bulk fermentation without heavy kneading. It is especially common for high-hydration doughs, such as sourdough, that are prone to tearing or a dense crumb when kneaded aggressively.

The basic method involves working with the dough in its fermentation vessel or on a lightly floured surface. With wet hands, the baker lifts a portion of the dough, stretches it upward, and folds it back over itself. The dough is then rotated 90 degrees and the process is repeated, typically four times to complete a full circle. This can be done in the bowl or on the counter, and is sometimes called a coil fold when the dough is gently lifted and folded in a long, continuous motion. After completing a set, the dough is allowed to rest (usually 20-60 minutes) before repeating. Several rounds are common during bulk fermentation, often every 30-60 minutes for 2-4 sets.

Benefits include gentler gluten development, improved gas retention, and a more extensible dough that still holds shape during shaping. It can reduce the risk of over-kneading and is adaptable to various dough hydration levels. Variations exist, including different numbers of folds per set or focusing on one-side folds, depending on the dough and recipe.

In practice, stretch and fold is a core technique in modern artisanal bread making, valued for building structure with minimal mechanical effort and for handling very hydrated doughs more manageably.