Sourdough technique
Build dough strength during bulk fermentation with gentle stretch-and-fold or coil-fold movements.
Stretch and folds help your dough build strength without traditional kneading. They also help even out the dough’s temperature and redistribute the developing fermentation.
When folds happen
Most recipes place fold sets during the early part of bulk fermentation, commonly with rests between them. Follow the recipe’s schedule first; dough temperature, hydration, flour, and fermentation speed all affect what it needs.
Basic stretch and fold
- Lightly dampen your hands.
- Reach under one edge of the dough and lift until you feel resistance. Do not tear it.
- Fold the lifted section over the center.
- Turn the bowl a quarter turn and repeat until you have stretched and folded all four sides. That is one set.
- Cover and let the dough rest before the next set.
Coil folds
Once dough has gained strength, a coil fold can be gentler. With damp hands, lift the dough from its center. Allow the near and far ends to tuck underneath as the center rises, then set it down. Rotate the container and repeat from the other direction.
What improvement looks like
- The dough becomes smoother and more elastic.
- It spreads less between sets.
- It releases more cleanly from the container.
- It holds a rounded shape after folding.
- Bubbles and a web-like internal structure become apparent as bulk fermentation progresses.
When to stop
Stop adding folds when the dough has adequate strength, resists stretching, or risks tearing. Excessive handling can tighten or damage a dough that already has enough structure.
Common problems
The dough tears
If the dough starts to tear, stop pulling. Let it rest longer before the next set and use a gentler stretch.
The dough remains slack
It may need another fold and rest, but also consider fermentation, flour strength, hydration, and mixing. Folding cannot correct every formula or fermentation problem.
The dough sticks to everything
Use lightly damp hands and a bowl scraper. Avoid adding unmeasured flour during bulk fermentation unless the recipe directs it.
Continue learning
Next, learn How to Shape a Sourdough Boule, or return to the Sourdough & Bread hub.