Properly performing sets of stretches and folds is key in trying to achieve a light and well proofed sourdough bread. On this guide, you will be able to figure out how and why performing sets of stretches and folds is important during bulk fermentation.

At what stage of the sourdough making process do you perform stretch and folds?

This technique is performed during bulk fermentation, which is when you are allowing the dough to rise (by giving the yeast enough time, and the appropriate temperature to produce CO2). It is important to always have in mind, that for the dough to rise to its max potential, the gluten network needs to be strong enough to trap the CO2 being produced. If the gluten network is weak, the pressure that the CO2 puts on the dough, will make it rip, making the gases to escape (which equals to dense, flat bread).

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Why do you perform the stretch and folds technique?

Below I have provided 3 benefits from giving your dough sets of stretches and folds.

1) Strengthening the gluten network

Stretching and folding the dough will enhance the strength of the gluten network. This will allow the dough to rise to its full potential. If the gluten network is weak, the pressure that the CO2 puts on the dough, will make it rip, making the gases to escape (which equals to dense, flat bread).

2) Redistribution of the dough temperature

Folding is very important in trying to equalize the temperature of the dough. You might be using a dough proofer, and that will mean that the bottom part of your dough is getting most of the heat. By performing stretches and folds you will make sure the dough ferments together.

3) Redistribute ingredients, such as salt and inclusions

In line with number 2, folding will allow ingredients to get evenly distributed through the bulk fermentation process.

This technique is done in 'sets'

The stretch and fold technique consists of several structured movements that are performed to a dough. These movements are called ‘sets’. It will make sense when you check out the video I have provided below.

Is it important to do the entire 'set' of stretches and folds

It is important to do the entire set because you want to make sure you are ‘stressing’ the dough enough, to achieve the goal we are looking for, which is strengthening the gluten network.

How often do you perform each set of stretch and fold

You need to allow the dough to rest in between each set of stretches and folds. The resting time given to the dough is crucial to give the dough time to build a strong gluten network. Consider at least 15-20 minutes between each set of stretches and folds. A bread recipe will mention how many sets of stretches and folds you should be making, and (very importantly) how often. Make sure to follow the instructions provided.

How do you know when you are done with a set of stretches and folds

The dough easily lets you know when you are done with a set of stretch and folds. You will notice that when you start, the dough is very relaxed (elastic and extensible) and as you go through the set, it will become tight. Once the dough is tight, its a good sign to stop and allow it to rest until the next set. If you are not sure when to stop, just make sure to follow the recipe instructions!

What happens if you miss a set of stretches and folds?

In theory, you are compromising the strength of the gluten network. However, bulk fermentation is a long process (depending on the temperature of the dough, between 3-6 hours), therefore skipping 1, won’t hurt the dough much. Remember that sourdough bread making process does not get ruined by going off-road a little bit.

Making more sets, won't translate into a more open crumb

This is a typical misconception! There is a balance of folds, rest and time that allow your dough to reach it’s full potential. Overdoing folds will at some point play against you, as you will end up with a dough that is so stiff, that it won’t be able to fully rise in the oven.

How to stretch and fold sourdough

Be careful on how you handle the dough!

Wet your hands on each set of folds

As shown in the video, you want to have your hands moist when you perform each set. You don’t want to get stuck to the dough as this will likely rip it, hence, you will lose some CO2 that has been already trapped.

This is specially important...

Towards the end of bulk fermentation. At that point, your dough will have risen a lot, due to the production and trapping of CO2. That is why it is specially important to prevent anything from puncturing your dough!

Two different types of stretches and folds

There is not a single way to enhance the gluten network when making sourdough bread. The most typical ones are the ones I describe below.

1) Stretch and fold

When performing a stretch and fold, you are just stretching one part of the dough at a time, from underneath to then fold over. You will need to go around the dough once. This is the one shown in the video above.

2) Coil fold

When performing a coil fold, you are lifting the dough and allowing gravity to stretch it. Once it has stretched enough, you will fold the dough underneath. Click here to check out a video (of one of my favorite bread bakers!) on how to coil fold.

How to Stretch and Fold Sourdough