You typically perform stretch and folds in the first 1-2 hours of bulk fermentation, often in 3-6 sets spaced 30-60 minutes apart, focusing on building dough strength early on and then letting it rise undisturbed. The exact frequency (e.g., 30 mins vs. 60 mins) and total sets (3-6) vary by recipe, flour, and dough hydration, with wetter doughs often needing more frequent folds initially.
So the short answer is yes but the missing point is that the stretch and folds should all ideally occur in the first 90 mins of bulk fermentation (every 20-30 mins) and then there should be a decent period after this for the dough to ferment without constantly having the air knocked out.
Stretch and folds are completed in sets. The first set is usually done about 30 minutes into the bulk rise. Then, you'll complete up to 4 additional sets spaced about 15 minutes to 1 hour apart, depending on the dough's flexibility and your own personal baking schedule.
While your sourdough is proofing during bulk fermentation the acidity level slowly rises. While this imparts your bread with its typical sourdough flavor, it also has a strengthening effect on your sourdough. So if you're doing too many sets of stretch and folds that acidity will over-strengthen your dough!
When doing stretch and folds, most recipes call for 4-6 rounds with 30-minute rests in between each round. Early stretch and folds can be more aggressive. Later stretch and folds should be gentler.
Stretching should feel like mild tension, not pain. If you're wincing or holding your breath during a stretch, that's your body's way of saying, “Hey, ease up!” If a stretch hurts, stop.
The biggest mistake beginners make with sourdough is impatience, specifically baking with a starter that isn't strong enough or rushing fermentation, leading to flat, dense bread; they often try to bake too soon, don't let dough proof long enough, and fail to develop dough strength or learn to "read the dough" (look/feel) rather than just the clock, plus starting with overly high hydration is a common pitfall.
You can slap and fold for a few minutes after incorporating just the flour, water, and sourdough, then add the salt and withheld water and do another slap and fold until strengthened to the desired amount. Or, you can slap and fold only once before the salt or after everything is incorporated.
The dough can be left to rest between stretches and fold for anything between 10 minutes and up to an hour so that you can fit your bread making around your day.
I only ever do 2 sets of stretch and folds. Always great bread. Never any issues. Yes, I was tired the other night and only did two.
If you put it in the fridge, it will still need to come out, warm to room temp, and continue to bulk ferment until the target rise is achieved. If the dough is on the cool side then it can probably bulk ferment through the night and you can either shape and cold proof in the fridge, or shape and bake.
Here are some signs that bulk fermentation is complete: Volume: your dough should increase by about 50% in size. Shape: the dough should have a dome shaped surface. Bubbles: you should see visible bubbles on the top and the sides of the dough.
Pro tip: Wet hands make stretch and folds a lot less sticky! Spray your hands 🙌🏼 with a little water, it's a game changer. To do a stretch and fold, reach down into the bowl, grab the dough, stretch it up, and fold it right over itself. Give the bowl a quarter turn and repeat.
An overfed starter can be too diluted and it will be very watery. Your workers are there, they are just overwhelmed with too much food and water.
"This is a simple recipe of 1 part by weight starter, 2 parts by weight water and 3 parts by weight flour. Salt is 2% of the flour weight or 0.06 parts by weight. This recipe can be enriched for sandwich bread or buns easily by using milk instead of water and adding sugar and oil.
A dense and gummy sourdough loaf is often a result of under fermentation. Meaning, you didn't let the dough rest long enough at room temperature prior to shaping it.
While your sourdough is proofing during bulk fermentation the acidity level slowly rises. While this imparts your bread with its typical sourdough flavor, it also has a strengthening effect on your sourdough. So if you're doing too many sets of stretch and folds that acidity will over-strengthen your dough!
As stretch and folds are completed in sets of four, you will need to complete them in intervals. Typically, the first set is completed about 30 minutes into the bulk rise.
If you are looking to improve your flexibility, it doesn't matter how often you stretch each week. What is important is that you aim for up to ten minutes per week for each muscle that you stretch. So, for example, you could stretch each muscle for a little more than one minute a day, or five minutes twice a week.
Four Main Principles
Wondering about the point of no return in ear stretching? Generally, it falls around the 0g-00g mark. If you remove your gauges permanently at this stage, your ears may not shrink back completely.