Why Stretch and Fold Sourdough?

Bakers use the stretch and fold technique to improve the quality of their sourdough bread recipe. When done correctly, it will strengthen the gluten and gently incorporate air into the dough without kneading. The benefit is an increase in volume, a lofty high rise, and if you're lucky a more open interior crumb.

Do you need to stretch and fold sourdough?

Stretching and folding is what replaces kneading in many sourdough recipes. Stretching and folding helps activate the gluten in wheat flour, making it easier to work with and shape. If you skip stretching and folding, chances are you will end up with soggy dough that doesn't hold its shape before or during baking.

Is stretch and fold necessary?

Stretch and folding is better for when you don't want to or can't exert all that effort – such as arthritis or weakness. The dough gets hard to knead the more you have, so larger amounts of dough are easier to apply folds rather than kneading.