Stretch and fold The Sourdough School Magazine by Dr Vanessa Kimbell

What Is Stretch and Fold?

Stretch and fold is a technique used to develop gluten structure in sourdough without over-mixing or kneading the dough. It involves gently stretching the dough and folding it over itself during the early stages of fermentation.

This method is especially effective for high-hydration doughs, which can be too sticky to knead by hand. Instead of kneading, this gentle approach allows the dough to build strength over time while preserving its extensibility.

Why It Matters

Gluten gives sourdough its structure. For doughs with high water content, kneading can be messy and ineffective. Stretch and fold improves elasticity without breaking down the dough. It also helps evenly distribute air pockets, encouraging an open, airy crumb. In addition, less mixing means less oxidation, which helps retain nutrients and improves flavour development.

When and How to Use It

Bakers usually perform several rounds of stretch and fold during bulk fermentation, spaced 20 to 60 minutes apart. To stretch and fold, gently lift one side of the dough, stretch it upward, and fold it over. Repeat this motion on all sides. Each round strengthens the dough while respecting its hydration and structure.

The technique is key to balancing strength and softness in artisan sourdough. To get a hands on approach to this technique join one of our courses in person at The Sourdough School.

Vanessa Kimbell teaching people at the table stretching dough and sharing how you make real sourdough bread — .

Health and Nutritional Relevance

Although it’s a physical technique, stretch and fold supports the digestibility and nutritional profile of sourdough. By reducing mechanical mixing, bakers preserve the integrity of wholegrain flours and support natural fermentation processes. This method also allows lactic acid bacteria and wild yeast to work more gradually, improving the bioavailability of minerals. In combination with slow fermentation, it supports a more nourishing, gut-friendly loaf. Using your senses whilst baking with is part of Baking As Lifestyle Medicine a protocol we follow at The Sourdough School and The Sourdough Club with supports both physical and mental health.

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.