Stretch and fold is a technique, used in sourdough bread making as an alternative to kneading, but a lot subtler. This technique is mostly used in this type of preparation due to the high moisture of the dough, making it more difficult to knead in a traditional way. This process happens among doughs that have more than one fermentations, when the dough is completely relaxed after the bulk fermentation. It serves to tighten the dough, making the gluten network stronger and, consequently helping the bread to retain its shape while baking. It is a delicate yet effective way of shaping the final product.