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Stretch and Fold Method 

Sometimes if I feed my starter early in the morning or I don’t feel like using my stand mixer for whatever reason, I will use the stretch and fold method.

Stretching and folding is just what it sounds like. You take your dough and pull it up and out. Then, you fold it over onto itself. Spacing out your stretch and folds and letting the dough rest develops the gluten, making a dough that’s softer and easier to handle.

When I use the stretch and fold method, I usually mix my ingredients by hand in a large bowl. Once the ingredients are pulled together into a dough, I cover it with a clean, damp tea towel and let it sit for 20-30 minutes. Then, I begin my series of stretch and folds.

How to Stretch and Fold

Each time you stretch and fold, you go around the bowl and stretch the dough/fold it over at least 4 times. Think of it as covering four corners. To do this process, grab the edge of the dough and firmly pull up as far as you can without the dough breaking, then fold it over. Turn the bowl a quarter turn and repeat. Once you’ve gone around the bowl, you’ve completed 1 set of stretch and folds. Be sure to cover it back up with a kitchen towel in between sets.

Do 4 or 6 sets of stretch and folds with 30 minutes intervals. Also, you do not want to be handling the dough late in the bulk fermentation process. It is best to leave it untouched for the last 2 hours (minimum) of bulk fermentation.

Sample Timeline:

Day 1:

  • 2PM: Feed starter

  • 8PM: Make dough in stand mixer (starter is active at this time)

Overnight:

  • 9PM-9AM: Cover and bulk ferment (let the dough rise) on counter.

Day 2:

  • 9AM: Divide and shape loaves to put in floured baskets/bowls in the refrigerator.

  • 5PM: Bread is ready to bake for supper, or you can keep it in the fridge longer for whenever you need it (up to 3-4 days)

Sample Timeline 2:

Day 1:

  • 8:30AM: Feed starter

  • 1:30ish PM: Mix dough

  • 2PM: Stretch and fold round 1

  • 2:15PM: Stretch and fold round 2

  • 2:30PM: Stretch and fold round 3

  • 3PM: Stretch and fold round 4

  • 3:30PM: Stretch and fold round 5

  • 4PM: Stretch and fold round 6

  • 4-10PM: Bulk ferment

  • 10PM: Divide and shape, place in floured baskets/bowls and leave in fridge overnight or up to 4 days

 

Day 2, 3, 4: Bake when you’re ready!

Starting earlier gets the entire mixing, rising, and shaping process out of the way in 1 day.

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Shaping Dough

After the dough has bulk fermented, use a bench scraper to turn it out onto a lightly floured work surface. Divide the dough into 2 equal parts. Take one corner of the dough at a time and fold it into itself. After doing this on four equal sides, turn the dough over so the folds are on the bottom. Roll it around with your hands using a clockwise motion, tucking more of it under as needed. Once it’s shaped, place it face down in a floured proofing basket or bowl.

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Common Questions: Sourdough Bread Recipes

*What is the best flour for sourdough bread?

Unbleached all-purpose flour is preferred for maintaining a sourdough starter, although other kinds will certainly work. *When it comes to flour for the dough, a blend of all purpose and bread flour works best. But you can substitute for either one.

*How can you reheat sourdough bread?

To reheat a loaf that’s already been baked, wrap it in foil and place in a 350° oven for 20 minutes.

*Can you freeze sourdough bread?

Yes. You can freeze a whole loaf, or you can pre-slice it, wrap it tightly, and freeze. Frozen slices work great for making quick toast. For a whole loaf, the best way to heat it after freezing is to let the loaf thaw on the counter, spritz it all over with water, and place in a very hot oven (around 450°) for 5-10 minutes.

Final Tips for Mixing, Rising, Shaping, and Baking

Here are a few more random tips that may help you in creating your first sourdough bread loaf!

  • Sourdough is a more sticky, wet dough than typical bread dough. If your dough is not coming together at all (especially in the stand mixer) then add 1/4 cup of flour at a time until it does. Just know that usually, the dough will come together more during the bulk fermentation.

  • Bread flour can be substituted either fully or partially for all- purpose- flour. Bread flour gives the loaf a chewier texture. If you are using mostly whole wheat flour as opposed to just white flour, you may want to decrease the water in the recipe by 1/3-1/2 cup.

  • Keeping the dough in the refrigerator for a long time will help with developing that classic sourdough flavor. I prefer the flavor of loaves that have sat in the refrigerator for 2 or 3 days.

  • Dust the top of your loaf with wheat flour, rice flour, or cornmeal before scoring for a design that pops. Also, don’t expect the scoring pattern to look that pretty if you don’t give the loaf time in the refrigerator first.

  • Play around with the baking times of the lid being off and on to get the level of darkness that you’re looking for.

  • Don’t slice the bread any sooner than 1 hour, or you may end up with a doughy loaf. The middle of the bread will continue to cook as it sits on the counter.

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