Comments on: How To Stretch and Fold Sourdough Bread Dough https://www.theperfectloaf.com/how-to-stretch-and-fold-sourdough-bread-dough/ Learn to Bake Sourdough Bread Fri, 08 Aug 2025 05:50:45 +0000 hourly 1 By: Andy K https://www.theperfectloaf.com/how-to-stretch-and-fold-sourdough-bread-dough/#comment-44810 Fri, 08 Aug 2025 05:50:45 +0000 https://www.theperfectloaf.com/?p=21938#comment-44810 Hi Maurizio, I really enjoyed your explanations, thank you.
I generally make wholemeal (supermarket bread flour so not fresh) loaves, and have tried 50-50 white & wholemeal, I am struggling to get my dough to achieve good strength, even with additional folding and proofing. It rises, but remains quite peaky and uneven on the surface.
I am unable to define if it's the flour or the temperature of the proof?
My kitchen is about 19-21 degrees, depending on the weather. Could it be the length of the initial mix?

Thank you
Andy

]]> By: Tom H https://www.theperfectloaf.com/how-to-stretch-and-fold-sourdough-bread-dough/#comment-42193 Tue, 01 Apr 2025 12:19:22 +0000 https://www.theperfectloaf.com/?p=21938#comment-42193 Thanks Maurizio, I appreciate you sharing your baking wisdom!

]]> By: Rosa Schwentner https://www.theperfectloaf.com/how-to-stretch-and-fold-sourdough-bread-dough/#comment-40098 Tue, 11 Feb 2025 11:43:27 +0000 https://www.theperfectloaf.com/?p=21938#comment-40098 Hey Maurizio! I usually have the problem with high hydration dough that no matter how often I stretch and fold, I feel like the dough still ends up being too weak. I'm very exact with the dough temperature. Anyways it mostly ends up being to soft and not having defined edges. Also at the preshape after 15 minutes they go quite flat. Is it just too much water? Or is it possible that I slap and folded and stretched and folded too much? And another question: is is necessary that the dough has some time of rest in bulk fermentation without s&f before preshaping?

]]> By: Greg Peterson https://www.theperfectloaf.com/how-to-stretch-and-fold-sourdough-bread-dough/#comment-39061 Sat, 28 Dec 2024 12:40:21 +0000 https://www.theperfectloaf.com/?p=21938#comment-39061 In reply to Maurizio Leo.

Awesome THANK! Happy Holidays. Love your stuff it’s helping me be a better Baker!

]]> By: Maurizio Leo https://www.theperfectloaf.com/how-to-stretch-and-fold-sourdough-bread-dough/#comment-39052 Sat, 28 Dec 2024 12:33:27 +0000 https://www.theperfectloaf.com/?p=21938#comment-39052 In reply to Greg Peterson.

Hey Greg sorry about the ads. I'm working to reduce them toward a better balance so they're not so cumbersome. Also, all my full length videos are on my YouTube channel to watch, too!

]]> By: Greg Peterson https://www.theperfectloaf.com/how-to-stretch-and-fold-sourdough-bread-dough/#comment-38903 Fri, 20 Dec 2024 08:11:02 +0000 https://www.theperfectloaf.com/?p=21938#comment-38903 Seriously?!?!? There are so many dang ads on this site they get in the way…big time. If I was even considering a membership it just got smashed because of the ads. Was watching your vid on your other sourdough recipe – a 4 min vid – and every minute or so it cycled into another ad. I'll say it again..Seriously!!!

]]> By: Maurizio Leo https://www.theperfectloaf.com/how-to-stretch-and-fold-sourdough-bread-dough/#comment-38675 Sat, 30 Nov 2024 18:15:03 +0000 https://www.theperfectloaf.com/?p=21938#comment-38675 In reply to Lauranray Rod.

It sounds like you likely over proofed the dough. There are a few signs your dough could have gone over: sluggish rise in the oven, the score on top of the dough might not open with a nice “ear” and instead just kind of fuse together, the interior will have lots of small holes and perhaps one or two large ones near the top (but no dense areas of unfermented flour), and finally the loaf could be a little on the sour side. Try reducing the proofing period.

Check out my guide to proofing for a bit more help, too:
https://www.theperfectloaf.com/guides/proofing-bread-dough/

]]> By: Lauranray Rod https://www.theperfectloaf.com/how-to-stretch-and-fold-sourdough-bread-dough/#comment-38352 Sat, 09 Nov 2024 11:10:26 +0000 https://www.theperfectloaf.com/?p=21938#comment-38352 Mauricio,
Thank you for tips. I am me w at baking SD. My friend who taught me says mix, do 4 stretch n folds , let sit at room
Temp for 3-4 hours, then place in fridge overnight. After remove from fridge let sit at room temp for 2 hours, then flatten and add butter and sugar of sweet bread. Then shape with flour. mine is not expanding as it should! It seems before the refrigeration in looks great. Next morning it has shrunk and hardened . Is refrigeration necessary? Thoughts? By the way her s comes out great!

]]> By: Maurizio Leo https://www.theperfectloaf.com/how-to-stretch-and-fold-sourdough-bread-dough/#comment-36963 Fri, 09 Aug 2024 12:12:32 +0000 https://www.theperfectloaf.com/?p=21938#comment-36963 In reply to Michael A Graffigna .

Glad it was helpful and thank you Michael!

]]> By: Maurizio Leo https://www.theperfectloaf.com/how-to-stretch-and-fold-sourdough-bread-dough/#comment-36962 Fri, 09 Aug 2024 12:12:14 +0000 https://www.theperfectloaf.com/?p=21938#comment-36962 In reply to Karla Smith.

It should get smoother and smoother. Try to stretch and fold the dough so it ends up with a smooth surface on top. I like to tuck the sides down a bit so the top is like a smooth, inverted U shape.

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