TechniqueBeginner
Stretch and Fold
Folding technique to build dough strength during bulk.
A gentle folding technique performed during bulk fermentation. Wet your hands, grab one side of the dough, stretch it up, and fold it over onto itself. Rotate the bowl 90° and repeat 4 times. This builds gluten strength without kneading.
By Henry Hunter · Updated
Henry's notes from the bench
- Wet hands are your friend! Sticky dough won't stick to wet hands.
Connected terms
Watch it at the bench
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