In bread making, the “stretch and fold” technique is a method used to strengthen the dough during the bulk fermentation stage, often in place of kneading. It’s particularly common in making high-hydration doughs like sourdough or artisan bread.
How It Works:
- Stretch: You gently grab one edge of the dough and stretch it out without tearing.
- Fold: Then, fold that stretched portion back over the dough.
- Repeat: You turn the dough (quarter turn) and repeat the process on all sides (usually 4 folds per session).
Purpose:
- Strengthen gluten: It helps develop the gluten network, which improves the dough’s structure and elasticity.
- Gentle handling: It’s a gentler alternative to kneading, especially for wet dough, reducing the risk of over-handling.
- Improves texture: Creates better dough consistency, leading to a more open crumb structure in the final loaf.
This method is often repeated multiple times at regular intervals during the bulk fermentation, allowing the dough to rest in between folds.
