Stretch & FoldNo kneading. Just stretch, fold, and let go.What You DoTake the side of the dough furthest from you, gently pull it upwards and towards you, then fold it over the rest of the dough.Turn the bowl a quarter turn and repeat. Usually four times around, until you are back where you started.That is one round.Then let the dough rest for about half an hour before doing the next round — usually four rounds in total, spread throughout the bulk fermentation.What Happens Inside the DoughEach time you stretch the dough, the gluten strands become aligned and strengthened.There is no need for mechanical kneading — just repeated, gentle stretching.After a few rounds, you can feel the difference yourself: the dough becomes less coarse, breaks less easily, and develops an elastic resistance it did not have before.This is also why sourdough does not require ten minutes of kneading like some other types of bread. Time and repetition do the work that kneading does in yeasted dough.How Often, and How Long?Four rounds are a good starting point, with about half an hour of rest between them.If the dough still feels loose after the fourth round, you can simply add another round. If it already feels firm and elastic after three, that is fine too.The exact number matters less than what you can feel happening in the dough.One Tip That Makes a DifferenceKeep your hands wet, including between rounds.Especially at the beginning, the dough is wet and sticky, and wet hands prevent the dough from sticking to you instead of releasing cleanly.As the gluten structure develops, the dough naturally becomes less sticky.Stretch & Fold vs. Coil FoldThis is the classic, most accessible way to build structure — ideal when you are starting out.For wetter, more highly hydrated doughs, a gentler technique can sometimes work better: see Coil Fold for the alternative.Part of The Baking Process.Read next: Coil Fold · Bulk Fermentation · Autolyse