stretch

Video: The Stretch & Fold Method

Stretching and folding is done to strengthen the dough during bulk fermentation

This little clip shows you how the technique of stretching and folding is executed. In the clip Ed uses the technique with a wholewheat sourdough 68% hydration dough. It is stretched and folded two times during bulk fermentation at 50 minute intervals. We use a flexible yet strong plastic scraper to help with the lifting and guiding of the dough.

You can find the complete recipe of our favorite wholewheat levain bread here.

The stretch and fold method helps to gently develop the gluten in your dough. It works very well with these higher hydration doughs. We like the technique very much because although you get to use your hands and feel the dough, it is not as tiring as actual kneading. It is great to see that by this gentle handling and a good amount of rest, you get amazing development in the dough and wonderful bread.

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15 Responses to Video: The Stretch & Fold Method

  1. Susan says:

    Hi Ed and Marieke,
    Great video. Very helpful. Does it mean that the more SETS of stretch and fold will generate
    a more open and holey crumb?
    Thanks,
    Susan

    • Weekend Bakers says:

      As long as the dough cooperates you can do the sets, but it is not a case of ‘the more the better’. In general our recipes form a good indication of how much is needed and if your dough lacks a bit of plumpness, you can do one more for instance, but as soon as the dough does not cooperate anymore, there is no need or use to go on with it. There is an optimum that you will find out by experience with your combination of ingredients and material.

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  13. Rene de Winter says:

    Dat ziet er top uit !!!!