Stretch and Fold Explained — The Technique That Builds Sourdough Structure

Stretch and fold is the primary method for developing gluten structure in sourdough bread. Unlike traditional kneading, it works with the dough's fermentation rather than against it — building strength gradually during the bulk fermentation rest. Once you understand why it works, you'll know exactly how to adapt it to any recipe.

Why Stretch and Fold Instead of Kneading?

Traditional kneading works the dough intensively before fermentation begins. This works well for commercial yeast breads because the yeast acts fast and the dough needs to be fully developed upfront. Sourdough ferments much more slowly, which means you have time to build gluten structure gradually — and gentle, repeated stretching during the rest actually produces better results than intensive upfront kneading. The dough is more extensible (less prone to tearing), the flavour develops more fully, and the crumb structure is more open.

How to Stretch and Fold

The most common method:

1. Wet your hand (not flour — water prevents sticking without drying the dough)
2. Reach under one side of the dough in the bowl
3. Stretch it upward as far as it will go without tearing
4. Fold it over to the opposite side
5. Rotate the bowl 90° and repeat
6. Do this 4 times to complete one full set — you've now folded all four sides

The dough will feel slack and weak at first. After each set, you'll notice it becoming stronger and more elastic.

How Many Sets and How Often?

A typical sourdough schedule:

• 3–4 sets of stretch and folds during bulk fermentation
• 30–45 minutes apart between each set
• The first 2 sets are the most important for building structure
• After 3–4 sets, leave the dough to rest undisturbed for the remainder of bulk fermentation

Our Classic Sourdough Bread recipe uses 4 sets over 2 hours, then a longer undisturbed rest.

The Coil Fold — A Stronger Alternative

Coil folds build more tension than standard stretch and folds and are particularly useful for wetter doughs (75%+ hydration):

1. Wet both hands
2. Slide both hands under the centre of the dough
3. Lift the dough high enough that both ends hang down
4. Lower it onto the bench so one hanging end tucks under
5. Rotate 90° and repeat

This motion folds the dough over itself from underneath, building tight, even tension throughout. Use coil folds for your last 1–2 sets if the dough needs more strength.

The Lamination Fold — For Very Wet Doughs

For very high hydration doughs (80%+), one lamination fold (typically replacing the first set) builds structure that normal stretch and folds can't achieve at that hydration. It's more advanced and not necessary for most home bakers starting out.

How to Tell If Your Dough Has Enough Structure

After your final stretch and fold set, the dough should:

• Hold its shape when you fold it — not immediately spread back out
• Feel noticeably more elastic than at the start
• Show some bubbles forming on the surface
• Pass the windowpane test: stretch a small piece between your fingers until it's nearly transparent without tearing

What Happens If You Skip the Folds?

If you forget a fold or two, the bread will still turn out — it may just be slightly less open and structured. Stretch and fold is forgiving. What matters most is that the bulk fermentation runs the right length at the right temperature. For shaping tools that help handle developed dough, our bench scraper and Danish dough whisk make the process much easier. And once your dough is shaped, a good banneton holds it through the final proof.