Sourdough Stretch and Fold

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Sourdough Bread

Sourdough stretch and fold

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How and why we preform stretch and folds for sourdough! Make sure you’re following me @musclemommasourdough for more sourdough tutorials! 🥖 #stretchandfold #sourdough #sourdoughbread #sourdoughtips #sourdoughstarter #activestarter #sourdoughscoring #sourdoughbaker #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughhowto #beginnersourdough #sourdoughbeginner #sourdoughforbeginners #sourdoughbaking #allaboutsourdough #breadmaking #doughrecipe #bakingtips #homemadebread #b...

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Every sourdough recipe I’ve ever seen says something along the lines of “perform 3-4 sets of stretch and folds over the next 2-3 hours”. At first glance, It sounds simple, sure. But once I start thinking about it, how do I know what a set is? Am I doing 3 or 4? And am I doing them over 3 hours or 4 hours? Instead of getting frustrated with the process, you need to ask yourself WHY am I doing this? So here’s the deal. The point of a stretch and fold is to gently develop the gluten netw...

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Sourdough bread recipe INGREDIENTS 500g bread flour 350g water (room temperature) 100g sourdough starter 10g salt DIRECTIONS In a large mixing bowl, combine sourdough starter, bread flour, and water. Start mix until it forms a shaggy dough. Add salt and mix well for 5-10 minutes. Cover dough with a wet bowl and let rest for 30 minutes. Give your dough a stretch and fold. To do this, gently pull one side of the dough out and fold over the top. Do this all around the dough. Cover with wet...

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🥖Stretch and folds are a crucial step in sourdough bread making because they help develop gluten structure, improve dough strength, and enhance fermentation. Here’s why they matter: Gluten Development: Stretching and folding the dough aligns gluten strands, creating a strong and elastic network that traps gas during fermentation, leading to a better rise. Dough Strength: It strengthens the dough without excessive kneading, making it easier to handle and shape later. Gas Retention: A wel...

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Learn how to master the stretch and fold technique for sourdough bread with this quick step-by-step video! This simple method helps build strength and structure in your dough—no kneading required. Perfect for beginners or anyone looking to level up their sourdough game.

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40min · 2 servings Quick specs: • 500 gr 650 type white bread flour • 200 gr T80 flour • 200 gr semola flour • 525 gr water + 50 gr • 18 gr salt 200 gr leaven ( white/ rye) Autoluse for 3h (mix flour and 525g water) • 17 00 mix ( autolysed dough with leaven, salt and the rest of the water) • 19 15 Stretch and Fold • 21 15 Stretch and Fold • 22 15 Pre shape • 23 15 Final shape Around 23-25°C bulk fermentation temperature I’ve put it in the fridge and baked it after two days, due to changes in personal schedule. But a next day bake is perfect. You can also bake it the same day, just start earlier and after final shaping it, leave at room temp for 2-4h. #sourdough #bread #bröd #brød #painecumaia #naturalleaven #breadbosses #artisanbread #artisanbaker

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Watch the video for the full tutorial. After 4 sets of stretch and folds, I temp my dough to target the % rise per The Sourdough Journey: Dough Temp % Rise Time 80º F (27º C) 30% 3.5-5.5 h 75º F (24º C) 50% 5-7 h 70º F (21º C) 75% 8-12 h 65º F (18º C) 100% 12-16 h So if my dough is 75° F at this point, then I am looking for my dough to rise by 50% compared to its volume just after mixing (which was approximately 1 liter or 4 cups). This means when it is 1.5 liters (about 6 cups), I would stop the bulk fermentation, shape your loaf, and put it in the fridge. Like, save and share this pin, then follow me for more great sourdough tips, recipes and scoring. Get my favorite sourdough bread recipe by clicking the link.

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Step 4 👇🏼 Stretch & fold your dough 4 times every hour (not 4 times altogether, but 4 times at each hour mark) until it doubles in size. It might take only 2 hours (2 sets of 4 stretch and folds) or 6 hours (6 sets of 4 stretch and folds), just stick with it. - come back here once your dough looks bubbly, jiggly, and doubled in size

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