Dough Dough Guides
You don't need to knead sourdough. A handful of gentle stretch and folds, spaced out across the first part of the bulk rise, builds all the strength your dough needs — and it's far kinder to a wet, slack dough than wrestling it on the bench.
By Richard — I mix my dough in the mixer only until it just comes together, then I do nothing else but stretch and folds. That's where all the strength comes from. No long knead, no machine doing the work for ten minutes — just a few folds, spaced out, and the dough does the rest.
What stretch and folds actually do
Every time you stretch a piece of dough out and fold it back over itself, you line up and strengthen the gluten network inside it. Do that a few times over an hour or two and a shaggy, sticky, structureless dough turns into something smooth, elastic and strong enough to trap gas and hold a tall shape. It's the same job kneading does — just done in short, gentle bursts that let the dough relax and ferment in between, instead of one long, aggressive session.
This is why I mix only until the dough is combined. There's no need to develop it in the mixer — I'd rather let the folds build the strength gradually while fermentation is already underway. It's gentler, more forgiving, and it works beautifully with the higher-hydration doughs that give you an open crumb.
How to do one set of stretch and folds
- Wet your hand with a little water so the dough doesn't stick to you.
- Grab one side of the dough, lift and stretch it up as far as it will comfortably go without tearing.
- Fold it over to the opposite side.
- Turn 90° and repeat — stretch up, fold over.
- Work your way around all four sides. That's one complete set.
The dough will feel loose and reluctant on the first set, and noticeably tighter and smoother by the last. That change — from slack to springy — is exactly what you're feeling for.
When and how often
Start your first set about 30 minutes after mixing, then do a set every 30–45 minutes for the first couple of hours of the bulk rise. I do three to four sets in total, then leave the dough alone for the rest of the bulk so it can fill with gas undisturbed.
Stop folding once the dough is smooth, holds a dome, and pulls off the side cleanly in one strong sheet. If you stretch a corner and it thins out without tearing, it's strong enough — don't keep going for the sake of it.
Two ways to do them — bowl or tray
In the bowl (easiest)
Just leave the dough in your mixing bowl and do the folds right there, turning the bowl as you work around the four sides. It keeps everything contained and is the simplest way to start — I'd recommend this for your first few bakes.
Spread out in a tray (my way)
I do mine in my half baker's trays with the dough spread out flat. I give the trays — and the top of the dough — a quick mist of Trennspray (a baking release spray) first, so nothing sticks while I work or while it rests between folds. The extra room makes it easy to get a proper long stretch on a wet dough and to handle a bigger batch — but the bowl method builds exactly the same strength, so use whatever's easiest for you.
Common mistakes
- Dry hands. The dough sticks, you panic, you tear it. Wet your hand every set.
- Tearing the dough. Stretch only as far as it wants to go. If it resists, stop — it'll stretch further on the next set once it's relaxed.
- Over-folding. More isn't better. Once it's smooth and strong, leave it be.
- Doing them too late. Folds belong in the first half of the bulk, while the dough still has the slack to be worked. Late folds just deflate it.
Once your dough is strong and well risen, it's ready to shape. For the rise itself, see my bulk fermentation guide.
A lively starter makes strong, springy dough easy to build. Ours is live, natural and ready to bake in about 2 hours.
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