The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


amen2u's picture

stretching and folding vs kneading

March 17, 2011 - 6:41am -- amen2u

This may well be a no-brainer, but I have to ask.  Before I came to this forum I only kneaded my dough.  I discovered the various stretch-and-fold techniques, watched the videos and read quite a few post threads.  Over the following months I tried this method.  But I fail to see any major benefits or even much of a difference.


So, is the "stretch-and-fold" just a substitute for kneading?  Or is it actually better is some way?  I enjoy kneading: I find it relaxing in a unique way.  Or am I not performing the folding process properly?

Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul's picture

Question on Degassing/S&F

October 15, 2010 - 3:58pm -- Paul Paul Paul ...

I'm a little confused on whether or not I'm supposed to try to keep the degas my dough. I've also sometimes got the impression that i'm supposed to take out just "some" bubbles. Anyways, I'm really confused. When I stretch & fold, I usually do it really gently and fold in all four sides, without trying to pop bubbles.

Anyways, if someone could explain when to degas, and how much to degas , that would be really helpful.


-Paul (Paul Paul etc. etc.)

Larry Clark's picture

Stretch, Fold, and then...

April 29, 2008 - 8:27pm -- Larry Clark

what? Is a bulk ferment necessary? For sourdough, I do a Stretch and Fold about every 45 minutes for a totlal of three or four S&Fs. With yeasted doughs, it's usually a total of three S&Fs at 20 minute intervals. At this point, I just shape the dough , let rise and bake. Would a bulk ferment after the final S&F be beneficial?



crumb bum's picture

Stretch and fold

February 26, 2007 - 9:25pm -- crumb bum

Hello All

I my attempt to nail down the fine details of bread baking I may have been missing I have a few questions.

I have been streching and folding my doughs since I read Hammelmans book.  It is hard to believe the changes that 3 folds can impart on dough.  My question is how far do you all stretch the dough during this process?  The first fold is always pretty sloppy and easy to stretch compaired to the last few folds.

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