Stretch and fold

Stretch and fold is a set of gentle folds done directly in the bowl or container during bulk fermentation, usually a handful of times spaced 20 to 30 minutes apart earlier in the rise. Instead of kneading a dough continuously on the counter, the baker reaches under one side, stretches it up, and folds it over the top, rotating the container and repeating on each side.

This technique builds gluten strength gradually while the dough is fermenting, which works especially well for high hydration sourdough that would be difficult to knead by hand. Each round of folds also redistributes yeast and temperature through the dough and knocks out some larger gas pockets, helping create a more even rise. Bakers usually feel the dough get noticeably tighter and more elastic after two or three rounds.

Wet hands or a light dusting of water on the work surface make folding sticky dough much easier without adding extra flour that changes hydration. A common mistake is folding too aggressively or too late in bulk fermentation, which can deflate a dough that has already built enough strength and gas. Stopping the folds once the dough feels smooth and holds its shape well is usually enough.