Beginner Guide
The Stretch and Fold, Explained Frame by Frame
Stretch and fold builds gluten without kneading. Here's exactly what to do, when to do it, and how to know it's working.
If you've watched a sourdough video and seen someone reach into a bowl, lift, and fold the dough, that's a stretch and fold. It's the gentlest way to build gluten in a wet dough. Here's the technique broken down.
What it accomplishes
- Builds gluten through gentle alignment instead of mechanical kneading
- Distributes temperature evenly across the dough
- Helps trap and redistribute fermentation gas
- Lets you work with very high hydration doughs (75–85%)
It's why no-knead sourdough is even possible — the folds replace the work of kneading.
The technique, step by step
1. Wet your hand
Dip your hand in water before touching the dough. This prevents sticking. Don't dry off — wet hands are the trick.
2. Reach under one side of the dough
Slide your hand under the edge of the dough closest to you. Get under, not just at the edge.
3. Lift gently and stretch upward
Lift the dough straight up. It should stretch — not tear. Stretch until it just starts to resist, then stop.
4. Fold over
Bring the stretched edge up and over the top of the dough. Place it on the opposite side.
5. Rotate the bowl 90°
Quarter turn. Repeat: under, lift, stretch, fold.
6. Do all four sides
Four folds = one set. Front, back, left, right. Or: north, south, east, west.
7. Rest 30 minutes
Cover the dough and let it rest. The gluten reorganizes during the rest.
8. Repeat
Most sourdough recipes call for 3–4 sets of folds spaced 30 minutes apart, all within the first half of bulk fermentation.
What it should look like
After the first set: dough is rough, may tear if you stretch too far. That's fine.
After the second set: dough holds together better, stretches further before resisting.
After the third set: dough is smoother, holds shape, has a slight sheen.
After the fourth set: dough should be cohesive, stretchy, and starting to feel airy.
If after 3–4 sets your dough is still ragged and won't hold shape, it's either too dry (add water in the next set) or your flour is weak (add a pinch more flour in next bake).
When to stop folding
Stop folding when the dough:
- Holds a clear domed shape
- Has visible air pockets forming
- Resists stretching with significant elastic spring
- Feels pillowy when poked
Continuing to fold after this point can deflate the dough.
Common mistakes
Folding too hard — tearing the dough deflates the gas you've already built.
Folding too often — three to four sets is enough. Stop after that.
Folding too late — once bulk fermentation is well underway (over 30% rise), the dough is delicate. Stop folding.
Adding flour to your hands — flour is added to the dough that way. Use water instead.
When to use coil folds instead
If your dough is very high hydration (above 80%) and stretch and fold is hard to do without tearing, switch to coil folds:
- Pick up the middle of the dough with both hands
- Lift until the bottom releases
- Let it coil under itself naturally as you set it back down
- Rotate 90° and repeat
Coil folds are gentler and work better with the wettest doughs.
The rule of thumb
Most home sourdough doughs work great with 4 sets of stretch and folds, 30 minutes apart, in the first 2 hours of bulk fermentation. If you remember nothing else, remember that.