STEP 4 — The Three Stretch-and-Folds

STEP 4 — The Three Stretch-and-Folds

You'll do three rounds of folds, with 30 minutes between each round. This builds gluten strength and traps the gas that creates an open crumb.

How to fold (one round):

1. Wet one hand in a small bowl of water (prevents sticking).
2. Slide your fingers under the side of the dough closest to you.
3. Lift gently upward until you feel resistance — stop before the dough tears.
4. Give it a small wiggle (this further develops the gluten), then fold it across the top of the dough.
5. Rotate the bowl 90°. Repeat the lift–wiggle–fold on the new near side.
6. Do this 4 times total per round — once for each "side" of the dough as you rotate the bowl through a full 360°.
7. Cover and rest 30 minutes.

Schedule:

• Round 1: 30 min after the initial mix
• Round 2: 30 min after Round 1
• Round 3: 30 min after Round 2
• Final rest: 30 min after Round 3

After Round 3 + final rest, the dough should look smoother, slightly puffed, jiggly, and noticeably stronger than when you started. This is the end of bulk fermentation.