The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


RunningBadger's picture

When is proofing done using stretch and fold?

December 4, 2012 - 6:33am -- RunningBadger

I'm new to using the stretch and fold method and can not figure out when the bread has finished proofing?  Before with traditional kneading I would knead till window pane and then let proof tildoughty doubled, or about there depending on the recipe.  Im not sure with S&F if I should do one morotu cycle or shape for baking.


Thanks for the help.

frankie g's picture

stretching pizza - Frankie G style

October 13, 2011 - 3:34pm -- frankie g

Hey Everyone,

I received some good response and thought I would post another link to another video.  This is on how to stretch a pizza, Franki G style.

I hope you enjoy.

Frankie G


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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