My favorite video!! 🫶

When I first started baking sourdough, I was amazed by how much the stretch and fold technique improved my dough’s texture and strength. This process is key to developing gluten without the need for intensive kneading. Typically, after mixing your flour, water, and a healthy starter (around 250 grams works well), you’ll perform several rounds of stretch and fold throughout the bulk fermentation stage. Each fold helps to organize the dough's structure, trapping air bubbles and ultimately resulting in a bread with a light crumb and a chewy crust. Personally, I did two stretch and folds initially, followed by coil folds—which are great for gently strengthening the dough without deflating it. One important tip is to keep your dough hydrated but manageable; adding water helps with gluten development but too much can make the dough sticky. I found that experimenting a little with hydration levels based on my flour type made a big difference. After the folding processes, the dough feels soft and stretchy—ready to shape and proof. For anyone on their sourdough journey, I recommend watching detailed videos to see the folding technique in action. It’s rewarding to watch your dough transform and to taste the difference in your homemade loaf. Happy baking!