Why This Technique?
A short rest after stretching/folding lets gluten relax and the dough regain extensibility, improving shaping and oven spring.
Nachziehen lassen (letting the dough relax) is the pause after a set of stretch-and-folds or coil folds when you cover the dough and let the network rest. During that rest viscoelastic relaxation occurs: strained gluten bonds partially reorganize, surface tension evens out and gas redistribution continues—this makes the dough easier to shape and reduces tearing during final handling [1][2].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate dough hydration control
Banneton Proofing Basket
Supports dough shape during final proof and relaxation
Dough Scraper/Bench Knife
Useful for gentle handling when transferring and folding
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When to Use
✓ Suitable for:
- • After each set of stretch-and-folds during bulk fermentation
- • Between coil folds in very high hydration doughs
- • Before pre-shape and final shaping to relax surface tension
✗ Not suitable for:
- • When dough is overproofed → Relaxation won't return structure; dough will collapse
- • Very stiff doughs where elasticity is low → (Shorter rests and slightly stronger folds; consider more mechanical kneading)
Step by Step
Preparation:
Have hands wet to gently handle dough and keep a clean covered bowl. Weigh dough and ingredients on a [kitchen scale](https://amzn.to/4pUMVHi) so you can track changes during rests [1].
Complete your stretch-and-fold or coil-fold sequence as planned.
Cover the bowl immediately to prevent skinning and set a timer for the rest (typically 20–45 minutes).
During the rest, avoid touching. Relaxation is a passive process where gluten redistributes internal stress and gas pockets equalize [1][2].
After the rest, test extensibility by gently stretching a small piece; it should extend farther before tearing. Proceed to the next fold or to preshaping.
When transferring to a proofing basket or performing final shaping use a dough scraper to minimize handling and preserve gas.
🎬 Video Tutorial
Detailed demonstration of the stretch-and-fold technique for sourdough
How Often?
Include a 20–45 minute rest after each fold set; total number of rests depends on bulk fermentation duration and dough behavior.
How do I know it's enough?
Dough stops snapping back quickly, stretches further without tearing, and the surface feels smoother and more relaxed
Common Mistakes
❌ Skipping the rest
Problem: Leads to tight dough that's hard to shape and tears easily
Solution: Commit to at least one 20-minute rest after folds; short rests accumulate benefits
❌ Resting too long during warm fermentation
Problem: Can allow too much fermentation, weakening the gluten and causing overproofing
Solution: Shorten rests to 15–20 minutes in warm environments, monitor dough rather than strictly the clock [1]
❌ Uncovered rests
Problem: Forms a skin that prevents proper relaxation and traps moisture unevenly
Solution: Always cover the dough in a damp towel or bowl lid; use a [large mixing bowl](https://amzn.to/45rc1Gk) with a lid or cling film
Alternative Techniques
Dehnen Und Falten (Stretch and Fold)
Use when you want to strengthen gluten while still allowing rests
Coil Fold
Prefer this if you’re working with very high hydration doughs; still include rests between coils
Minimal Handling
For very open crumb goals: fewer folds and longer, carefully timed rests can preserve gas and extensibility