Looking to improve your sourdough bread? This technique will do it! Learn how to stretch and fold sourdough with my easy step-by-step instructions and video.
Bakers use the stretch and fold technique to improve the quality of their sourdough bread.
When done correctly, it will strengthen the gluten and gently incorporate air into the dough without kneading. I talk more about this in my book Artisan Sourdough Made Simple. But for now: the benefit is increased volume, a lofty high rise, and if you’re lucky: a more open interior crumb. Plus, it’s the most satisfying sensory experience (who doesn’t love touching bread dough?!).
The technique can be done on the countertop or directly in the bowl; the latter option is what I’m showing you here.
- Stretch the dough upward
With lightly wet fingertips, grab a portion of the dough and stretch it upward.
- Fold the dough
Fold the dough over toward the center of the bowl.
- Stretch and fold
Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center.
- Stretch and fold again
Continue until you have come full circle to complete 1 set, or 4 folds around the bowl.
Baker’s Tip: When you do the first fold, the dough will feel loose and elastic. As you continue, the dough will start to tighten up, usually around the 3rd or 4th fold. After about 2-4 sets, the dough will go from flat and dense to plump and jiggly. That’s how you’ll know the technique is working.
How Many Times Should You Stretch And Fold the Dough?
Stretch and folds are completed in sets. The first set is usually done about 30 minutes into the bulk rise. Then, you’ll complete up to 4 additional sets spaced about 15 minutes to 1 hour apart, depending on the dough’s flexibility and your own personal baking schedule.
Baker’s Tip: As a general rule of thumb, the sets for high hydration doughs (wet dough) can be spaced closer together because the dough is slack; about 15-30 minutes apart. For low hydration doughs (dry, stiffer dough), the gluten will need more time to relax, about 30 minutes to 1 hr. Otherwise it won’t stretch properly. As always, these are suggested timeframes. Watch the dough and not the clock!
So, Is It Worth it?
Absolutely! Once you get the hang of it, you’ll find ways incorporate the stretch and fold technique into your baking routine. And with practice and repetition, you’ll notice changes in the look, taste and feel of your sourdough bread. Just remember: not all doughs require it. However, it’s easy, practical and super effective when applied as an optional step.
Baker’s Tip: When you stretch and fold the dough it may (or may not) look similar to mine. This is normal. It might be stiffer or even looser; it all depends on the specific recipe you’re following. For reference in the video above, I’m using a dough that is approximately 70% hydration.
Comments
Charlene says
/Very interesting and I am attempting to do the simple Recipe for the first time every making sour dough bread from my own starter that I made in my own kitchen. looking forward to finding out how to use the cast off from the daily feeding of the starter.
Thanks
Nancy says
Very easy to read and follow. But I thought it was going to be the recipe to actually make your own starter.
Emilie Raffa says
Hi Nancy! Glad you’ve found it helpful. To clarify, this is a step-by-step tutorial on how to stretch and fold sourdough. To make your own sourdough starter, I’ve linked my starter recipe here.
Dyan Lankford says
Hi, so I’m using your recipe for sourdough and I have a couple questions. The first one is what kind of olive oil do you use? I’m wondering if that makes a difference and as I was pouring my starter in I realized I didn’t have enough and had to use more from another starter will that mess it up.? Also mine seems a little bit dry. I’m just gonna go do the first stretch and fold.
Shay says
Hi! I’ve been following your recipe, and I have a beautiful, active starter. However, my sourdough isn’t as sour as I would like. Do you have any tips on making the bread more sour?
Thank you!
Desii says
You can leave it longer in the fridge before you take it out and bake it. I have read this can be up to 36 hours to further develop the sourdough flavour. I think you need to find your sweet spot. I have left mine 24 hours apx and for us it was a bit too sour.
Anthony Pasquale says
This is most helpful. I am a complete novice regarding this. My wife thinks I’m nuts. We’ll see once I’ve had a modicum of success with this.😎
Nova Shelton says
Awesome instructions simple yet complete with extra notes and videos if needed.
Lynette Conway says
I love the stretch and fold technique – it made my loaves vastly better and it’s such Yun to see how the rough dough goes to smooth and stretchy with this simple technique over a couple of hours. Usually as I craft or watch a movie!
Thanks for teaching it so clearly Emilie!
Nita says
Thank you for the step by step instructions! I am new to sourdough baking but am anxiously awaiting my first loaves! I just completed the very fist stretch and fold! I cant wait to bake it in the morning!
Deanie Brown says
One day l decided l wanted to make sourdough bread. So with a wing and a prayer I jumped in with a starter l got from my cousin and your instructions. Thanks to your instructions I couldn’t be more pleased with my first sourdough bread. Family loved it, it was all gone the first day. Thank you.
JK Benson says
Not my first try at sourdough bread but the most successful thanks to you attention to detailing every step along the way. Well done.
Mary says
My dough seems tighter and more shiny.
Emilie Raffa says
Hi Mary! Your dough is different because you are most likely using a different recipe than what’s pictured above. Not all doughs will look like mine. For reference, the dough in the pictures above is appx. 70% hydration (hydration is the flour to water ratio). If your dough is tighter or more stiff, it’s possible your dough has less water in it, and/or it simply needs more time to relax in-between sets. Temperature is also a factor to consider.
Ann says
How do I travel from northern Illinois to Knoxville TN with sourdough starter, trying to keep it between 75-80 degrees?
Emilie Raffa says
Great question. It will be difficult to maintain a specific temperature without a temperature controlled environment. I would expect fluctuation, which is completely fine. Your starter won’t die. For traveling, some bakers use insulated heating pads (either portable or plugged in).
Phil T says
1st ever time making sourdough bread (I’ve done pizza bases over the years many many times and have them off to a tee) however, my first loaf.
Was a bit hot and miss with the procedure (whether I was doing things right or not) and when it came out the oven, I thought it was a bit over baked.
Butt the taste….THE TASTE!!!! Absolutely beautiful! Will never look at bread the same again. Started second loaf today at wife’s request!
Looking forward to tweaking things going forward
Emilie Raffa says
This is so great to hear! Thank you for sharing your experience, Phil!
Susan Cochran says
I’m making the Overnight Baguette twists from the book and have measured all the ingredients. It seems very wet? The only thing I did which I wasn’t sure about was used whole wheat flour versus “white” whole wheat flour. Would this make a difference?
Kelly Sine says
I am trying to use this recipe with gluten free flour. What type of flour can I use when I make the bread. Can I use a gluten free flour mix like King Author. If so do I need to adjust my measurements. Thanks for the help.