Introduction to Stretch & Fold
Stretch & Fold is a gentle technique used during bulk fermentation to strengthen the dough's gluten network without intensive kneading. It helps create open, airy crumb and improves dough strength.
Benefits of Stretch & Fold
- Develops gluten structure gradually
- Maintains dough hydration
- Produces lighter, airy bread
- Reduces physical effort compared to full kneading
How to Perform Stretch & Fold
- Wet your hands to prevent sticking.
- Lift one side of the dough and stretch it gently over the top.
- Rotate the bowl 90° and repeat the stretch.
- Perform 4–6 folds at intervals during bulk fermentation.
- Allow dough to rest between folds for relaxation and gluten development.
Next Steps
After mastering Stretch & Fold, students can explore advanced techniques like Slap-and-Fold or using spiral mixers for larger batch production.