How to Stretch and Fold Sourdough

Learn how to stretch and fold sourdough for no-knead sourdough bread!

Stretching and folding is the term used for a  no-knead method for making bread dough. The process is quite literally what it sounds like: a series of stretching the dough and folding it over itself until the desired texture is achieved. The goal is to develop the gluten fibers by stretching them which gives your bread structure. This story only has stretching and folding instructions, but you can click the link below for how to make the dough, shaping, and baking instructions.

After the dough has rested for 30 minutes, remove the dough from the bowl with a bowl scraper.

First Round:

Grab onto two ends of the dough and stretch it in opposite directions. Don't stretch it so far that it comes apart.

First Round:

Fold the ends together, turn the dough 90 degrees, and stretch the opposite ends. Repeat this process 2-3 more times or until you can feel resistance from the dough when you try to stretch it.

First Round:

Fold the dough one more time and place it back in the bowl, seam side down. It won't be pretty at this point and that's ok! Cover and let the dough rest for 30 minutes.

First Round:

Stretch and fold the dough 3-4 times. You can see in this picture that the dough is becoming more smooth and cohesive.

Second Round:

Cover and let rest for 30 minutes. This picture is after 30 minutes of resting. The dough is starting to rise already!

Second Round:

Stretch and fold the dough 3-4 times. You can see in this picture that the dough is becoming more stretchy after a few rounds of stretching. This means we are forming gluten strands in the dough!

Third Round:

Cover and let rest for 30 minutes. This picture is after resting 30 minutes. The dough is getting much more smooth!

Third Round:

Stretch and fold the dough 3-4 times. Look how stretchy the dough is! It should be fairly supple at this point.

Fourth (Final) Round:

Form the dough into a ball and place it in the bowl, seam side down.

Fourth (Final) Round:

Cover and let the dough rise. After 10-12 hours, the dough should be doubled (or even tripled) in size.

Fourth (Final) Round:

Follow the recipe below for shaping and baking instructions!