Learn how to easily stretch and fold dough in this step-by-step picture tutorial! Complete with pictures and answers to all of your questions. Keep reading to learn more!
The “stretch and fold method” is a tried and true technique for building up and strengthening the gluten network in bread- a necessary step in sourdough bread making.
This technique is very simple and easy to learn. See below to find out how to do it today!
How to Stretch and Fold Dough
This is referred to the “stretch and fold method” because, well, that’s quite literally what you are doing!
To complete this technique, simply grab the edge of the dough and stretch it up as far as it can go without out tearing. Then, fold it back into the center of the dough. Turn the bowl 90* and repeat.
Stretch, fold, and rotate the bowl until all 4 sides of the dough have been stretched. Then, it’s complete!
In the baking world, stretching all 4 sides of the dough at once is commonly referred to as 1-set-of-“stretch and folds”.
Most recipes will require multiple sets of stretch and folds. So, for every required set, simply stretch and rotate the dough until all 4 sides of the dough have been stretched.
Pretty simple, right?
See below for a picture tutorial!
1. Begin with the dough either in a large bowl or on a clean worksurface (whichever is easiest for you).
2. Then, grab one edge of the dough and stretch it as far as it can go without tearing. It might be useful to hold onto the center of the dough with your other hand while stretching.
The dough that I am working with in this picture has previously undergone 1 set of stretch and folds. During the very first set of stretch and folds, it is very common for the dough to be hard to handle and to tear easily.
This is because, unless the dough has been previously kneaded, the gluten network of the dough has not been strengthened yet. The dough will become easier to work with after each set of “stretch and folds” is completed.
3. Once the dough has been stretched, fold it back into the center of the dough and gently press down.
4. Now, one side of your dough has been stretched and folded. Turn your bowl (or dough) 90* and repeat steps 1-3. Continue to repeat this until all 4 “sides” of the dough have been stretched and folded.
You have now officially completed “1 set of stretch and folds!” Congratulations!
FAQ’s
Why should I stretch and fold sourdough?
It is important for dough to undergo some sort of process that would strengthen the gluten network of the dough before baking. There are a few different methods to doing this, but one of the easiest is the stretch and fold method.
Stretching and folding the dough helps to strengthen the dough, even out the temperature of the dough, and trap a small amount of air into the dough. All of which are beneficial (if not necessary) steps to breadmaking. See more here.
What is the stretch and fold method?
The “stretch and fold” method refers to a technique commonly used in bread making in which the dough is, quite literally, stretched and folded.
When is the best time to stretch and fold dough?
It is best to stretch and fold the sourdough dough within the first couple of hours after the dough has been mixed together.
The specific time may depend on the recipe requirements or personal preference. However, it commonly occurs (1) after autolyze, (2) after briefly kneading the dough, or (3) immediately after mixing up the dough.
How many stretch and folds should I do?
The amount of stretch and folds needed depends on (1) how much water (aka the hydration) is in the dough, (2) the type of flour used, and (3) how much sourdough starter is in the dough.
Typically, most recipes will require at least 3 sets of stretch and folds. However, I recommend following the recommended sets according to the recipe that you are using.
On the contrary, you may be able to tell visually when the dough has had a sufficient amount of stretch and folds. A properly “stretched and folded” dough should be able to nicely hold it’s circular shape without falling and with a rather smooth surface over the top. See the image below for an example.
How long should I wait in-between stretch and fold sets?
The time required between sets of stretch and folds completely depends on the state of the dough.
If the dough has received very little kneading or handling time before the stretch and folds began, then the dough will most likely need a few sets of stretch and folds every 10-15 minutes. This is because, at this point, the dough has had very little strengthening done to it, so the gluten network in it relaxes quite quickly.
Overtime, the dough will become stiffer and firmer as more sets of stretch and folds are completed. If the dough is hard to stretch or to work with, the dough should be given more time to relax before continuing with more sets of stretch and folds.
However, the dough can generally be stretched and folded every 30 minutes.
Can I over-stretch sourdough?
Yes, you can over-stretch sourdough!
Working with the dough more than necessary can cause tension to build up in the dough. This will create a tighter crumb in the dough. It may also prevent the dough from expanding as it needs to during baking, causing it to tear.
The more that you work with your dough, the more that you will understand when enough is enough. However, for beginners I encourage you to simply follow the guidelines listed in the recipe that you are using- after all it did work for the recipe creators!
