Most sourdough bakers appear to prefer using ‘stretch and fold’ techniques to work their dough. But traditionally, many bakers knead.
So what is the difference? And why choose one technique or the other?
Both are methods to develop the gluten which gives bread its texture and structure.
Kneading is usually done in one prolonged stage, which is ideal when baking with commercial yeast as your dough won’t be rising or fermenting for an extended length of time, the strong yeast means the dough rises much faster. Kneading is a more vigorous method than the stretch and fold technique. It involves folding, pushing, and working the dough, usually for 15 minutes or more, until the gluten strengthens, the dough becomes smooth, and if you poke it, will return to its original form. Pulling a small ball of dough from the main body will stretch out a wafer-thin, and almost see-through sheet (windowpane test).
Stretch and folds are a more extended method of developing strength and elasticity in the dough, and often used where fermentation times are going to be longer, as with the sourdough process. The starter (natural raising agent) takes many hours, or even days, to raise the dough, this also means there is improved flavour. The method involves mixing the dough and letting it rest (autolyse). Then pulling the edges of the dough ball, and folding them over itself, turning the ball and repeating until all sides have been stretched and the dough feels stiffer. Coil folds are a variation of this method which is particularly useful when the dough is much wetter (high hydration) and therefore quite sticky. The dough is picked up with both hands and folded under itself in two directions.
Between these short stretch and fold manipulations, the dough is allowed to rest for at least twenty minutes before repeating the process… four or five times over several hours. After which the dough is left to do a long, slow fermentation, which continues the gluten development.
Both methods produce similar results, so, aside from the difficulties of kneading a high hydration dough, it is a question of personal preference. Let us know which method you prefer, and why.
10 thoughts on “Stretch and Fold… Or Knead?”
So are you saying that sourdough can be kneaded by machine? I have an Ankarsrum mixer. I make yeast raised bread in my mixer and would like to try sourdough by machine.
I use my KitchenAid mixer & dough hook for all of my kneading, it works fine. Also, I never do stretch & folds & the dough always turns out perfectly. Sometimes, less is better!
So you do the kneading of sourdough bread in your kitchen aid mixture, or the yeast breads?
stretch and fold is less…the machine manipulates the dough a 100 times more
I put my flour, salt, water and sourdough starter in my bread maker and put it on the dough setting (1hr). I then just leave it in there for 8 hrs or so. I then take it out, put on a floured cutting board and do 4 stretches (one on each side) and let sit for an hr or two and the bake it. Easy and turns out great!
Help! I’m new to sourdough, having baked only 8-10 times. I’m following a recipe that includes bread flour, a bit of whole wheat and a smaller amount of dark rye. Autolyse for 30 min, add levain/salt/water always results in a sloppy exterior, regardless of working to incorporate into the dough. Does this seem right?? Also, my dough rises only a tiny bit during bulk fermentation, even in my oven with the light on — and this last bulk extending to 5 hours. target temp is met during this period (has varied between 73-80 degrees. Cold final rise in the fridge results in a little more rise, but most comes during the first 20 minutes baking. Results are a few open holes, but still a more dense crumb. Any suggestions?
My regular SD bread recipe includes about 8% honey (32-35g for 400g flour) which doesn’t necessarily make it a “sweet” bread, but I do think makes the whole SD process more active and probably result in faster bulk/rise. And how much wheat/rye flour are you using? I’ve tried swapping in 10/15/25/50% wheat, and settled back at 10-15% as the more wheat flour I added the denser/heavier rye loaves seemed to be
I have been making sourdough for nearly 4 years and have tried lots of different methods. I’m now settled on my method below, which seems to work 99% of the time when I make sourdough.
my sourdough is 68% hydration this gives me a good rise if I go to 75%. I do get a nice sourdough but it flattens out when baked
I make a livain 10% starter 50%, flour 50% water this recipe is based on 200 g levain and 800 gflour
then Autolyse flour and water mix for one hour
Add salt and livain to the Autolyse flour and water mix and rest 30 min
Then vigorously slap and fold for 10 minutes rest for 45 minutes
Then stretch and fold 4/6 times every 45 minutes 4 times
At the moment my kitchen is 21°, so I leave overnight 12 to 14 hours for the dough two double in size
I handle dough carefully pre shape rest for an hour then I do the final shape place in my basket leave on the counter for 2 to 3 hours, and then I placed in the fridge to improve flavor. and firm the dough to make it easier to score I have left dough in the fridge Up to 18 hours I normally bake after four or five hours in the fridge and straight from the fridge
Place In Dutch oven and baked
and had a really nice rise and a very tasty loaf
Make a lower hydration sourdough: 3/4 cup water to 3 cups of flour makes 55% hydration. Use your dough mixer on 1-2 setting for 10-15 minutes. Bulk rise 3-4 hours room temp, or room temp for 1 hour then refrigerate 8-12 hours.
My sourdough starter is equal WEIGHT water/flour ie: 1/2 flour/1/4 cup water=50Gm/50Gms
Pamela- I’m new to sourdough but your method looks like what I am after so please explain how much starter do you add to your dough of ¾ c water to 3 c flour? Do you always use the same amount of starter no matter the amount of flour?