The Stretch & Fold Technique

Rev 1.05, last revised:  20-Oct-06

Stretch and Fold:

Turn the dough out onto a floured surface and, using your bench knife to slide underneath, roll the dough in the flour until it no longer sticks and form it into a rough square.  Grasp 2-opposing sides of the dough and stretch it to an oblong with sides in the ratio 3:1.  Fold the dough in 3, like a letter, which will give you a rough square.  Turn through 90 degrees and leave to rest for 30 minutes.  Repeat as specified.

I find the method described here works best for the wetter dough's.  For drier dough's, seeFlatten&Fold.