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[QUOTE="Norcalbaker59, post: 44060, member: 2340"]
This is another technique called slap and fold. You don’t want to use this with a high extraction flour because the bran will cut through the gluten network and damage it.

Stretch and fold is just a gentle stretch and fold of the dough. It’s repeated four times and the dough is rested. Depending on the type of bread you’re making rest intervals can be anywhere from 10 to 30 minutes.

If you’re interested in exploring sourdough the links below are a few good sites to check out.

How to create a sourdough starter

[URL unfurl="true"]https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/[/URL]

Pain naturel
[URL unfurl="true"]https://www.weekendbakery.com/posts/sourdough-pain-naturel/[/URL]

Wholemeal blend

[URL unfurl="true"]https://www.weekendbakery.com/posts/our-favorite-whole-wheat-levain-loaf/[/URL]

How to stretch & fold. But you really don’t even have to turn it onto a counter. If you have a  wide shallow bowl you can stretch and fold in the bowl.  Just lightly wet your hands and bench scraper, and stretch & fold in bowl.

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