Breadmaking Essentials – Stretch and Fold for Country bread

[Sussan Estela Olaya]

Hi Michelle.

Welcome to the Scoolinary community, and thank you for your question!

The number of times you should stretch and fold during a 24-hour fermentation depends on several factors, such as the dough’s hydration and the strength of the gluten you want to develop. However, a common practice is as follows:

General recommendation for a 24-hour fermentation:1. First 3-4 hours: Perform 3 to 4 sets of stretch and folds, with 30 to 45-minute intervals between each set.
2. Remaining time: After the first 3-4 hours, let the dough rest.
Important notes:
-If your dough has high hydration (+75%), it’s best to do more folds (up to 4 or 5) to build structure.
-If you’re using weaker flours or whole wheat, you may need to adjust the number of folds to avoid overworking the dough.
-If, after cold proofing, you feel the dough needs more strength before shaping, you can do an extra fold when taking it out of the refrigerator.
Could you let me know which specific recipe you’re following? That way, I can review the recipe and process to give you a more tailored response.
Best regards.

[Michelle Zaremskas]

I am following the country bread recipe in the bread essentials course. The instructor/chef says not to fold for the first 8-16 hours. He then says to stretch and fold at that time, but doesn’t say how often during the remaining time in the fermentation you should do this.

[Sussan Estela Olaya]

Hi Michelle.

Thank you for letting us know which recipe and course you are following.

Based on the country bread recipe by Chef Lutz Geißler, the instructor mentions that the dough should rest for 8 to 16 hours before performing the first stretch and fold. This is because the initial fermentation helps develop flavor and structure without the need for manipulation.

After this first fold, the recipe does not specify how often to repeat it. However, based on common techniques for long-fermented breads, you can follow these guidelines:

1. After the initial 8-16 hours, perform the first stretch and fold.

2. Optionally, if the dough still feels too relaxed, you can do 1 or 2 additional folds, spacing them 30-45 minutes apart. This will depend on the dough’s strength.

3. Then, let the dough rest until the full 24-hour fermentation is complete before shaping.

If the dough has good structure after the first fold, no further folding is necessary. However, if you notice it lacks tension, a couple of additional folds can help strengthen it without overworking it.

I hope this information is helpful.

Best regards.