Stretch and fold sourdough: how, when and how many
With a wet hand, lift one side of the dough, stretch it up and fold it over the rest; turn the bowl and repeat four times. Do 4 sets, 30 minutes apart, in the first part of bulk — then let it rise undisturbed. At 75°F (24°C) with 20% starter, bulk takes about 4–7½ hours in all.
A wet hand does not stick. Leave the dough in its bowl or tub.
2
Lift, stretch, fold
Grab the far side, lift it until it resists, and fold it over to the near side.
3
Turn and repeat
Turn the bowl a quarter and do it again — four folds make one set.
4
Rest between sets
Cover it and wait 30 minutes. After 4 sets, leave it alone for the rest of bulk.
5
Feel the change
The first set is slack and sticky; by the last the dough holds its shape and feels smooth and airy.
Why
Each set stretches and lines up the gluten, making the dough strong enough to hold its gas — the same result as kneading, with far less work, while the starter does its rising.
Questions
How many sets of stretch and folds?
4 is a good default. A wetter dough may want one or two more; a stiff one fewer.
Can I skip them?
You can, but the loaf will spread more. Even two sets make a clear difference.
Coil folds or stretch and folds?
Both work. A coil fold lifts the dough from the middle and lets it fold under itself — gentler for very wet dough.
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