Stretch and fold
A gentle, periodic folding technique that builds dough strength during bulk fermentation as an alternative to intensive kneading.
Skill level: beginner
Purpose
Builds dough strength during bulk fermentation without the intensive mechanical action of kneading
Styles using this technique
Builds dough strength for the extended fermentation and higher hydration this modern evolution uses.
Method
Periodically stretch a portion of the dough up and fold it over itself, rotating the bowl, at set intervals during bulk fermentation
When to use it
- High-hydration doughs
- Doughs mixed with minimal initial kneading
Risks
- Over-folding a dough that is already well-developed can toughen it unnecessarily
Alternatives
- Coil folding achieves a similar strengthening effect with gentler handling