How to Stretch & Fold Sourdough Bread
There are many different ways to knead a loaf of bread! One of the things that makes sourdough so flexible is the use of time and a less hands-on kneading process called stretching & folding. In the video below you can see how the dough changes over time with the stretch & fold process. There’s a whole world of kneading techniques that can be used on your sourdough but for simplicity today, I’m only covering the stretch & fold.
The purposes of the stretch and fold are multiple. Here are just a few!
It develops strength and gluten in your dough. If your dough is not strong, it will not hold shape when it comes time to shape and will not rise well when you bake it. The gluten strands in your dough are what provide the strength in your bread when it rises during the bake!
It gives your dough structure. Dough structure can be seen inside of your bread after baking. Have you heard the term ‘crumb structure’ in the sourdough world? A tight or closed crumb structure leads to a dense and heavy bread. An open or airy crumb structure would be a lighter slice of bread to eat. Many factors can affect the dough structure and the way you knead your dough is just one way to achieve your desired structure.
It utilizes time to knead your dough and develop flavor in your bread. The taste of sourdough is unique and comes from the many ways that sourdough is different from commercial bread. The time your dough sits in bulk fermentation on your counter plus the time it spends in cold fermentation in your refrigerator adds ample opportunity for the flavor to develop over time.
I hope this helps you understand the purpose and benefits of the stretch & fold during the sourdough process!
