If you want to make your bread better, the stretch and fold technique is a great choice! I’ve tried it a lot, and it really makes a difference in how tasty the bread is. Here’s why it works so well.

What is the Stretch and Fold Technique?

The stretch and fold technique helps make your dough stronger without the usual kneading. Here’s how you do it:

1. Let the dough rest for about 30 minutes.
2. Gently stretch one side of the dough up and fold it over to the other side.
3. Turn the bowl a quarter turn and do the same thing again until you’ve done this all around the dough.
4. Let it rest again, which helps the gluten relax and grow.

How Does It Work?

What’s happening when you stretch and fold? Each time you do this, you’re:

• Lining up gluten strands: Stretching helps the gluten proteins get in line, making the dough stronger. Think of it like giving your dough some exercise!
• Adding air: Every fold brings some air into the dough. This helps with fermentation and makes the bread lighter.
• Helping with hydration: Doing this in stages lets the flour soak up water better, which is important for making good gluten.

Benefits of Stretch and Fold

1. Less work required: You don’t need to knead for a long time, which is nice if you’re busy or tired.
2. Better dough texture: The dough turns soft and stretchy, making it rise well.
3. More flavor: This method lets the dough ferment for longer, which brings out deeper flavors.

When to Use It

I usually use the stretch and fold method during the bulk fermentation stage. It works great for wet doughs like ciabatta or sourdough. You can do this 3-4 times over a few hours, depending on how the dough seems.

From my experience, the stretch and fold technique has not just made my bread better but also made baking more fun! If you haven’t tried it yet, give it a go—you might be pleasantly surprised!