STRETCH AND FOLD
This stretch-and-fold phase is a little tricky to describe. It’s not hard to do, but is best taught with a video.
Complete a stretch and fold three or four times, waiting 30 minutes between each. You’ll notice the consistency of the dough change each time. It will be less sticky and feel thicker in your hands. That’s because the gluten is developing. After the last stretch and fold, the dough will look smooth and pillowy. You may also see a few small air bubbles on the surface. These are a natural part of the fermentation of the flour (just like in your sourdough starter and levain). Now cover the dough and let it rest for 2.5 hours.