Stretch and fold

Stretch and fold is a way of strengthening dough without a long session of conventional kneading. University extension sourdough guidance describes it as a method of strengthening the gluten network in the dough, and it is used while the dough is in bulk fermentation, the stage when the dough ferments and rises in one large mass.

Instead of working the dough hard, the baker lets it rest and then, at intervals, stretches a portion of it upward and folds it back over the rest. Each round of folding helps align and tighten the gluten, so the dough gains structure and holds gas better as it continues to rise. The approach is often used with wetter doughs that are awkward to knead.

A variation known as a coil fold lifts the dough from the center and lets it fold under its own weight, which is gentler still on the dough.