How to Stretch and Fold Dough
Stretch and fold builds gluten in high-hydration whole grain dough by performing 4 folds every 30 minutes for the first 2 hours of bulk fermentation.
Key Takeaways
- Wet hands prevent sticking
- 4 folds per set, 3–4 sets total
- Builds strength without kneading
Summary
Every 30 minutes during bulk ferment, lift one side of the dough, stretch up, and fold over the top. Rotate 90° and repeat.
Steps
- 1
Wet your hand to prevent sticking.
- 2
Lift one quadrant up and fold over the top of the dough.
- 3
Rotate the bowl 90°; repeat.
- 4
Complete 4 folds per set, then rest 30 min before the next set.
- 5
Do 3–4 sets total over the first 2 hours of bulk.
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Related Troubleshooting
Why is my crumb too open and holey?
Bread shows large, uneven holes instead of a balanced, even crumb structure.
How do I know if my dough is under-proofed?
Dough goes into the oven before fermentation has built enough gas and gluten extensibility, producing a dense, tight loaf.
How do I know if my dough is over-proofed?
Recognizing dough that has fermented too long, before it ruins the bake.
Why is my dough slack and won't hold its shape?
Dough that spreads, sags, or refuses to hold a tight boule or batard shape.
Why is my loaf rising lopsided?
A loaf rises and bakes with one side noticeably taller, leaning, or bulging compared to the other.
Why won't my dough rise?
After hours of bulk fermentation the dough looks the same as when it was mixed.
Why am I getting poor or no oven spring?
A loaf that doesn't expand significantly when it hits the oven, staying flat or barely rising.
Why does my fresh milled loaf collapse after baking?
A risen loaf that deflates in or just after the oven, leaving a sunken top and dense crumb.
Why is my sourdough too sour?
The finished loaf has a sharp, vinegary, or unpleasantly tangy flavor that overwhelms the bread.