How to Stretch and Fold Sourdough
The stretch and fold technique is a crucial technique used in sourdough bread baking. It is a simple process of stretching the dough and then folding it back onto itself several times during fermentation.
Servings: 1 loaf of sourdough bread
Calories: -3kcal
Equipment
Ingredients
- Dough for making sourdough bread
Instructions
- To perform stretch and hold, wet your hands.
- Gently loosen the dough from all sides of the bowl.
- Grab a portion of the dough and slowly stretch it taking care not to break it and fold it towards the center over the dough.
- Keep turning the bowl and repeat the process until all parts of the dough are covered.
- Carefully flip the dough and round it up. Cover and let it rest until it is time for the next set of stretch and fold.
- Repeat 4-6 times at intervals of 20-30 minutes or until the dough reaches a good strength.
Notes
Choose a bowl that is large enough to allow the dough to rise and spread out during the bulk fermentation stage. Alternatively, transfer the dough onto a benchtop and perform stretch and fold.
Wet hands and a wet work surface will prevent the dough from sticking and tearing as it is stretched and folded. Handle the dough gently to avoid tearing it.
Over-fermentation can lead to a flat or dense loaf of bread. Keep an eye on the dough's rise during the bulk fermentation stage and adjust the timing of stretch and fold accordingly.
Nutrition
Calories: -3kcal