SOURDOUGH Part 4 - final stretch and fold, bulk fermentation and then into the fridge
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SOURDOUGH Part 4 - final stretch and fold, bulk fermentation and then into the fridge
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If your dough feels sticky, slack, or hard to handle…this might be why. Stretch & folds are one of the simplest ways to level up your sourdough and build real dough strength early on. The goal isn’t to be aggressive. You’re gently stretching the dough to strengthen the gluten network and teach it how to hold shape. Each set only takes about a minute, followed by a rest so the dough can relax. This technique proper dough development is exactly why my dough slides right out of the bowl at the end
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