Dough Journal

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Folding help

What one set of folds actually is

This page is the simple version: what to do with your hands, what a set means, and how the dough should feel after each round.

Step by step

1

Wet one hand lightly so the dough does not cling and tear.

2

Slide your fingers under one side of the dough, lift until it stretches, then fold it over the center.

3

Rotate the bowl a quarter turn and repeat on each side until you have folded all four sides in.

4

Stop when the dough feels tighter and smoother. If it tears badly, let it rest and try again later.

First stretch and fold, showing hand placement under the dough.

Hand position

Slide your fingers under the dough, lift gently, and fold toward the center.

Use light, steady tension so the dough stretches without tearing.
Second stretch and fold angle with hands lifting the dough.

Repeat the lift

Rotate the bowl and repeat the same hand motion on the next side.

Keep the lift smooth and let the dough fold back on itself.
Dough before stretch and folds, resting in the bowl.

Before folds

The dough looks relaxed and loose before you begin folding.

This is the starting point before a fold set.
Dough after stretch and folds, showing more structure.

After one round

You should see smoother edges and a more elastic feel.

The dough begins to hold its shape after folding.
Dough after additional folds, showing a smoother surface.

After more folds

Look for a gentle dome and tighter surface after a few rounds.

Each set builds strength and a smoother surface.

After a good fold set

The dough should feel tighter, smoother, and more elastic than it did before the set.

If the dough tears

Stop, cover it, and rest it 15 to 20 minutes. Tearing usually means it needs more relaxation, not more force.

When to stop folding

Once the dough feels strong and puffy, stop the scheduled folds and let bulk fermentation continue undisturbed.