The Stretch and Fold

A gentle alternative to traditional kneading, the stretch and fold builds gluten in wet, high-hydration doughs without the mess of trying to knead them on a counter. Reach under one side of the dough in the bowl, lift it upward until it stretches, then fold it over the top. Rotate the bowl a quarter turn and repeat. A typical set is eight to ten folds, performed every twenty to thirty minutes across the bulk ferment. The technique aligns the gluten strands progressively, strengthens the dough structure, and lets you incorporate inclusions like olives or herbs without deflating gas already trapped inside.