This stretch and fold technique develops the gluten in the dough and makes it nice and strong. You will do this technique every 30 minutes for the first 2 hours of the bulk fermentation stage. Wet your fingers and grab the top side of the dough and stretch it to fold it back on itself. Rotate the bowl and repeat for all 4 sides of the dough (handle gently to keep the bubbles inside the dough). Cover loosely with plastic wrap to rest. Each time you do this you’ll notice that it’s much easier to stretch, as the gluten is getting stronger and stronger.
✨ ORDER YOUR COMPLETE SOURDOUGH STARTER KIT
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🍞 FULL INGREDIENTS:
150g Active sourdough starter*
350g Room temperature, filtered water
500g Bread flour
10g Salt
🫙 EQUIPMENT
All our favourite baking tools for this bread can be found here:
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*If you haven’t got an active sourdough starter, you can get started with our dried sourdough flakes and be ready to bake in just 3 days!
Tag us in your creations @youkneadsourdough
