stretch and fold
Bread-making manipulation method
Stretch and fold is a bread-making technique where dough is pulled outward and folded back onto itself, repeated at intervals during fermentation.
This gentle handling develops gluten structure without traditional kneading, particularly favored for wet, high-hydration doughs: I do four stretch and folds over the first two hours.
The method builds strength while preserving air bubbles that create an open crumb.
- kneadWork with hands
- doughFlour-liquid mixture for baking
- breadLeavened flour product
- bread makingCrafting loaves from dough
- bakingCooking with dry heat
no knead · wet dough · artisan loaf · elastic · gluten · pull · extend · lengthen · yoga · limber · flexible · fabric · origami · laminate · puff pastry · croissant · pastry · sourdough
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