How to stretch and fold sourdough gently

This short video shows how I gently perform a set of stretch and folds with sourdough during bulk fermentation. This gentle approach is helpful when the dough is already showing strength and just needs a little more.
For an in-depth post on this topic, check out my How to Stretch and Fold Sourdough guide page:
www.theperfectloaf.com/guides...

[@GrantBakes]

Looks like what some people call a gentle "coil fold." Thanks for sharing this this video, Maurizio.

[@theperfectloaf]

Indeed! I mention this in the post 🙂 Happy baking!

[@TheAnnchanpiano]

Your website is absolutely beautiful . I can feel your love for sourdough and all its possibilities. My college aged son has learned from you, now I have begun the journey. You are an excellent teacher.

[@theperfectloaf]

Ah, thank you so much, Annette! I really appreciate the comments. It definitely is my passion, and that's what I hope to get across-in addition to getting people going with baking right from home! Have a wonderful rest of the week 🙂

[@dacio5973]

I have improved my baking skills so much with your recipes and tips, thank you so much for your generosity

[@theperfectloaf]

So glad to hear that and happy to help, Dacio!

[@steviesmom6747]

Have been making “My Best Sourdough” for years and do s&f’s for the 15 minute sets and this (what I call coil fold) for the remainder. Absolutely love how the dough looks after several cf’s. Smooth, billowy. Often add lemon zest to the recipe. Awesome.

[@theperfectloaf]

Right on, happy to hear it has worked out well for you!

[@Rob_430]

Thank you Maurizio, make more videos!

[@CookingbyNatasha]

►►I literally learn with your videos!! GOOD work, really impressed!! Thank you!!

[@theperfectloaf]

Happy to help 🙂

[@kristaolson6832]

Hi! May I ask what your hydration is with this loaf? I don't seem to be able to do this type of SF bc my dough is just too tacky and I'm at 66% hydration.

[@theperfectloaf]

This was likely mid 70's. I would say if you can't do s&f's because the dough is too wet/sticky, drop down a bit, maybe 62% !