How to Make No-Knead Sourdough Bread Using the Stretch and Fold Method - Stretch and Fold Sourdough 

Hi Sweet Friends, Today I am sharing How to Make No-Knead Sourdough Bread Using the Stretch and Fold Method. WATCH NEXT➡ ru-vid.com/group/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡SUBSCRIBE to my channel: ru-vid.com ➡My RU-vid channel’s Home Page: RU-vid.com/MarysNest 🍎RECIPE: marysnest.com/how-to-make-sourdough-bread-using-the-stretch-and-fold-method/ ➡TIMESTAMPS: 0:00 Introduction 1:02 Ingredients for making No-Knead Sourdough Bread 1:28 Difference between All-Purpose Flour and Bread Flour 2:33 Ancient Grains Spelt and Einkorn 3:14 When to use Vital Wheat Gluten 4:17 How to Grind Whole Grain into Flour 8:05 What is the Mockmill? 9:08 How to make No-Knead Sourdough Bread 15:52 How to use the Stretch and Fold Method 20:59 How to determine if your dough has doubled in size 21:37 How to shape a No-Knead Sourdough Bread 25:38 How to bake a No-Knead Sourdough Bread ➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ➡FREE CREATE A TRADITIONAL FOODS KITCHEN CHART (No Email Required): marysnest.com/ten-easy-ways-to-create-a-traditional-foods-kitchen/ ➡FREE FOUR CORNERS PANTRY INVENTORY AND SHOPPING LIST: marysnest.com/why-you-need-to-stock-up-on-these-top-15-foods-now/ ➡SUBSCRIBE TO THE FREE TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditional-foods-newsletter/ ➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin ➡RELATED VIDEOS: ▶ The Complete Sourdough Starter Guide: ru-vid.com/group/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡POPULAR VIDEO SERIES: ▶ MASTERING THE BASICS OF TRADITIONAL NUTRIENT DENSE FOODS COOKING: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ▶ THE ULTIMATE PREPPER PANTRY SERIES: ru-vid.com/group/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ▶ HOW TO STOCK THE TRADITIONAL FOODS PANTRY: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc ▶ HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: ru-vid.com/group/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08 ▶RECENT VIDEO UPLOADS: ru-vid.comvideos As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay. ✳LATEST DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off discounts from US Wellness Meats, MOCKMILL Grain Mill, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, and More! ✳MARY'S NEST AMAZON SHOP: www.amazon.com/shop/marysnest ✳FAVORITE BREAD MAKING SUPPLIES: Baking Apron: amzn.to/3ng3enc 10-Piece Glass Bowl Set: amzn.to/3gciSrB Magic Whisk: amzn.to/3JZatJu Large Measuring Cup: amzn.to/3Tuz6kl Flour Sifter: amzn.to/404SPJP Danish Dough Whisk: amzn.to/2u7RMiw Plastic Bench Scrape: amzn.to/3bSxhHI Cast-Iron Dutch Oven: amzn.to/3TB4j5e All-Purpose Spelt Flour: amzn.to/3lz5dTq Spelt Berries: amzn.to/2L3Ke8p All-Purpose Einkorn Flour: amzn.to/3GnWokM Einkorn Berries: amzn.to/36I1Krd Baker’s Lame: amzn.to/3z6qy9W ✳RECOMMENDED READING: Nourishing Traditions: amzn.to/2PLIXTG Sourdough: amzn.to/3CGdCqA Bread in 5 Minutes a Day: amzn.to/3xpGXEH ✳VIDEO GEAR/SERVICES: marysnest.com/video-gear-and-services/ ❤SOCIALIZE WITH ME: RU-vid Community: ru-vid.comcommunity Facebook: facebook.com/marysnest Facebook Private Group: facebook.com/groups/171869080205145 Instagram: instagram.com/marysnest Pinterest: pinterest.com/marysnest 📬CONTACT: marysnest.com/contact/ Thanks for watching! Love, Mary

Mary, your website is fantastic! I use it all the time and truly appreciate the printables. Thanks for doing all you do so that we can learn healthier and cost-effective ways to take care of ourselves and our loved ones. You are a gifted teacher... "Like a soft pillow"- what a perfect description! ☺️ Praising the Lord for a Titus 2/Proverbs 31 sister in the Lord.♥️

Hi Mary, I recently tried making your No Knead Sandwich Bread from about 3 years ago and everyone who tasted it says it is the best bread they had ever eaten. Thanks so much for sharing your recipe & techniques. I love sourdough bread & I'm looking forward to trying this one too. Again, thank you so much.

I prepped this last night and baked this morning. I gave up on sourdough cuz too much work but this method of leaving out on counter intrigued me. I used half freshly milled (no sifting) and half bread flour. I increased the water a little. This really turned out well and really more doable without being days of work. Im going to try and increase the freshly milled to 3/4 of the recipe. Thank you Mary. I think this will be a method i can do weekly. We love our freshly milled yeast breads, but sometimes i want that crunchy chewy sourdough gives. ❤

Thanks so much for sharing your recipe & techniques, Mary. We are still practicing ours and your guidance has helped us tremendously. Hope you all have a blessed weekend

Hi Mary! I live in Australia and I just found you today. Thank you so much for you clear, concise, unrushed, carefree instructions on making a sourdough starter and baking a no-knead bread. I tried this last winter from another RU-vid forum but I came down with covid and it all became too hard. So I was so grateful to find you, 9 months later, when I'm in good health and your approach is so kind and encouraging. I hope will let you know how my first loaf turns out. ❤🍞

You make this look so easy Mary. I just started my sourdough stater using your sourdough starter recipe. I hate to admit this, but I have failed multiple times, but I’m not giving ! So, I decided to use your recipe. I hope I get it right and I can this sourdough bread that you made here in your video. Wish me luck ! I need it ! 😃 BTW - I watch a lot of your videos, but I need to bow out gracefully, do to me being a vegan. I have never eaten animals. I just want to say that you are an incredible lady and I have learned a lot. Thank you ❤

Hi Mary, I love your cooking advice❤ you should be on the food network!!

Beautiful bread !

After wasting a Kansan amount of flour on other recipes, I found yours - and the result was (IMHO) spectacular! Thank you.

Hi, Mary. Been binge watching your videos for months and love them, love you! Question... have you ever experimented with mixing gf and sprouted kamut or Einkorn for either yeast or sourdough bread? Really curious, because I'm physically disabled and it's really hard on my back and arms to do all of the sifting, etc, after sprouting the berries. I'm able to eat those 2, but no other wheat, so I'm trying to figure out what to use for all purpose flour that's not loaded with gluten. Thank you for all of your wonderful videos and helpful information. Blessings to you. ❤

Oh I’m excited I’m on day two of my starter I can’t wait to try this for the very first time 🤗🙌🥳

Thank you for sharing this technique. This is exactly the technique to use with difficult dough, especially high hydration dough such as sourdough or pizza dough which can be very sticky.

Hi Mary! I live in Spain and after discovering your work one week ago I've spent hours watching your marvelous videos and experimenting in my kitchen. I've sprouted wheat beans following your instructions and I wonder whether I can use the sprouted flour to make this bread. Thank you for your amazing work!

Best way to prevent dense sourdough is to use very active and well fed starter (feed about 8 hrs before using)

Love your videos!! Followed your sour dough started to the T it is beautiful and really alive!..infact it isso alive and that it occasionally comes up out of its jar! This has happened several times, why do you think this is happening

Thank you for this very easy and informative video, Mary! I read through the comments and did not see this question, I left my dough out overnight, covered with a flower sack rag, perhaps I should have covered it with plastic. It formed a crust on top. Is this normal?

I have a great starter even my discard is fabulous. But what a process this is It takes up a lot of time. I can’t do this a lot. So my question is can I freeze some starter in a jar? And can I just make other quick breads with some of the starter as a yeast?

Awesome instructions! You're absolutely one of the best teachers/instructions/professors I've had the pleasure of experiencing. Your upbeat delivery is a joy and your delivery is impeccable. Thank you for sharing your vast knowledge with us. ❤️

Hi, Mery. I have a question about oats flour. Can I use the oats flour mixed with All-purpose flour to make flatbread? What are the ratios to measure it? Thanks

Hi Mary. Sourdough question once I have my dough established can I share a discard with a friend

Can I use a plastic or metal pan for proofing? I don't think my glass bowl will be big enough.

Yum!!

Hi Mary! Long time viewer here. I love your videos, which is why you were my first stop when my friend gave me a sourdough starter! A little feedback, this video has a lot of excess information which you said is already in an even longer video with the ancient grains and the grinding. It’s great for general knowledge, but I needed to get to work on this bread. It’s still a great video and I really appreciate your knowledge. Just a thought.

Hello, Mary! I want to make this recipe, but I don’t have a dutch oven. I can bake it on a tray but I don’t know the temperature and how long to bake. Can you tell me this things?

Mary, can you add nut flour to maintain your starter?

We mill our own flour too! But we're postmill, because we don't premill our four. Also,there's absolutely no need to sift the flour! Leave that bran and germ in there! That's where all the goodness is.

what do i use if i dont have dutch oven?

Do you have the measurements in grams?

How many gram flour goes into one cup? I don’t have those cups, can’t get hold of them

Great video. The Word autolyse is pronounced as autoleese. It is a strange word indeed

Last time I made sourdough it turned out heavy like drop biscuits

Thanks for such a great video!!! Your so sweet in all ur instructions. And I’m excited to see what my finished product is. 🫶.

But the bran and the germ are the whole point of milling your own flour. Removing them removes the nutrition.

I'm convinced you're a teaching angel. Fifty-year-old man here that has never baked bread, think I'm ready!!!

Hi Ms Mary! Love your recipes. Did you know that the cross cut on the top of your loaf is known as blessing the bread? At least that's what my lil Irish grandma used to say. 😊

I’ve been making sourdough for only about a month or so. I’m baking this bread today. So far, everything is working beautifully. Thank you, Mary🌸

Many thanks for all your recipes Mary. One question in an earlier recipe you made a sponge this one you didn't....is it not necessary? Appreciate your input.

Thanks so much. I have been struggling with bland, dense sourdough since I began making it 2 months ago. I purchased a dutch oven, some bread flour, and am trying this technique today. I'm hopeful for a delish, crispy loaf by tomorrow morning. I have to say that listening to you is so soothing and easy on the ears and heart. How refreshing it is to have you in my life (albeit by video only, lol) . Thanks so very much for all your wonderful sharing videos. Blessings in Christ.

Oh Mary, thank you so much for this video!!! I appreciate it!

Thank you Mary for all of your wonderful videos, especially those on bread making. I've gained so much knowledge from you and my bread has improved tremendously from following your instructions. I really love your bright and cheerful personality. It's a delight to watch you. Sending greetings from Victoria, Australia.

Hi Elaine, I am trying sourdough following your wonderful video. Is it possible to get the recipe cards you talk about. I live in Spain and use local flours. Following your instructions I now have a starter made with spelt flour. Thanks so much 😊

How do I adjust baking ingredients to bake with unbleached flour? Everything comes out dense or spongy. Drives me nuts!

Mary, what will happen if I don't put salt bcz I am on a low salt diet? Is salt necessary?

Hi Mary!! I just baked my first truly successful boule thanks to your instructional video! Finally!!! 🙌😄🙌

The best tutorial out there. I have seen some videos of people some throwing ice cubes into the dutch oven as well to help with the steam.. what are your thoughts on this?

Mary, what if you don't own a Dutch oven?😢

This has nothing to do with this video, which was lovely, but I have to tell someone who commiserates. I cooked 10 lbs of chicken thighs in my slow cooker and was starting my bone broth. Went to get my full gallon scrap bag from the freezer and it was gone! My husband accidentally left it out and had to throw it away. I was sick! I told him it’s a good thing he’s such a good husband otherwise, or his behind could have been sleeping on the couch tonight.😂

is there a way of making sourdough without the dutch oven? I don't have one of those and may be hard to get one in my location, it would take a month to get it from amazon if I had to order one

Thanks for sharing Mary🎉 It's auto-lies pronunciation.

Dear Mary, what a lovely video thank you. I have been following you and your videos for some time but today I feel the need to write a comment. I have been making sourdough bread for some time but I haven't been totally hands off kneeding the dough. I usually put the whole lot in a stand mixer and with the dough hook mix it up for 15 mins, then take it directly to the proofing container to double in size. Then I fold it and shape it, pop it in to a proofing basket and pop it in the fridge overnight. SO... this time I tried your method exactly. And I have to say the loaf was lovely, well risen and airy. I am very impressed as I truly thought that without all that mixing the gluten wouldn't strengthen - but it did. So thank you Mary . Do you think you could include a few Air fryer recipes maybe 🙏🏻 ? linda

🍞🥐🥖🫓🥨🥯🥞🧇🍽Just what I need!!! I just❤🧡💛💜all breads! 👋from southeast Georgia, home to the best 🍑,🥜, and 🧅!👩‍🦼👩‍🍳

I follow your recipe, for your sourdough bread. And it never double in size. First time making sourdough bread. need help.

Just wetting your hands without shaking them adds enough added water. So…. Be sure to shake wet hands if your dough is just right or rather wet.

Hello, Mary, I'm fairly new to your channel. I'm loving watching you create these lovely foods and breads.. I've made a sourdough starter. Its doing well. I am really pleased with myself as my last attempt didnt do so well. I made the spelt sourdough bread, I was very happy with the results. I could possibly have added a touch more water but the end result was great. I then tried white flour. I didnt follow this video, not sure what i was thinking, anyway i did exactly the same as the spelt sourdough bread. I didnt do any of the stretch and fold method but I did leave overnight. I only added only 1 cup of water to thr SD starter but i found it very, very wet. It didnt keep its shape at all well. I did fold it again in the morning and it seems to have come out ok. In this situation, should I have just added a tad more flour to the mixture until it felt less wet? Thank you.

You are going to turn me into a sour dough baker. I have ruined starter after starter. I càn bake yeast bread blind folded but this old dog is going to learn a new trick !! Thank you dear!

When I mixed my flour and sourdough starter it was very wet and stuck a lot to my hands even though I wet them prior to mixing. I had the same problem on my stretch and folds. When I watch your video your dough is not as shaggy wet as mine. Any suggestions would be most appreciated. Thanks a bunch!

Hi Mary, thank you for your passion on teaching and inspiring me to be resourceful /creative at home. May I ask if I can replace the all purpose or bread flour with wholewheat flour?

3 Cups Flour 1 and 1/4 Cups Water Room Temp 1 Cup of well fed starter 1.5 tsp fine ground sea salt

Hi Mary thank you so much for this recipe! I have been making this for my family at least once a week for a couple months now and we love it! My question is the last couple breads came out flat instead if nice and round. I think im having trouble with the shaping but I'm not sure where I went wrong. Do you have any ideas?

Followed the recipe. Was Working fine until the sponge was added and I had to proof the dough overnight. I put it in the fridge because I couldn't get to it until lunch time. It didn't rise much. 😢 I went ahead and separated the dough, folded it, left it to rise 7 hours. It didn't. I baked them anyway. They look ok, not like yours, I consider this a fail. What did I do wrong?

I tried your recipe. Unfortunately a complete disaster I used 14% protein Canadian strong flour. My starter is super active. Stretched and folded 5 times covered and rested for 12 hours knocked back preshaped tensioned and left to prove for 1 hour but when I removed the cloth it was very flat hadn’t risen it as like there was no surface tension. I tried shaping it a bit to get it in the oven. Baked for 30 mins after pre heating Dutch oven end result was dense very doughy and oven spring was not good! The only thing I can think of is that there was too much hydration or that the protein was not as was advertised on the bag! Your thought would be greatly appreciated

mary my starter is very active and smells a bit sour but it tastes like vinager--is this ok????? any help i would be greatfull for!!!

I recently switched to spelt flour. Am type 2. I cannot get my bread to rise. Even tried adding less water

I just found your channel and I’m so thankful. You are such a good teacher! Very thorough and detailed, Thank you so much🙏🏻

Good morning! I’ve made your sourdough bread a few times but lately I don’t know it’s so sticky I can’t work with it or leave it overnight and then it for 12 hours. Morning time it’s raised and then I take it out of bowl it’s hard to work with and sticky I added more flour to get it in a ball form. Then I let it rest to raise and it flat. I used unbleached flour for this one. I some time add wheat half and half white. I don’t know what to do

Please l am interested in the Mockmill grain mill. I couldn’t get the link for the discount on your show. Is it possible for it to be sent to me ? Many thanks . I love your show. I have learnt lots of recipes. Blessings

This was the best explanation of the process that I have watched. It answered so many questions to me without being complicated. Especially liked the flour explanation. Thank you.

Hi Mary thank you so much for your channel. I don't have a dutch oven like yours. Can I use my stainless steel pot? Or bake it not in a pot?

Definitely posting this on my community page. Love it 🥰

Hi Mary Why does your sourdough need such a mega high temperature to bake????

Can I buy starter or remade at the grocery store?

❤❤❤ thank you Mary 🥰🥰🥰

Hello,rice flour is good for starter sourdough but I can use it with any kind the flour?

I'll be baking this tomorrow in New Zealand

Mary can I use an egg wash and add seeds to the top of the artisan bread before I put it in the oven?

My husband and I watched this video together and we both thought the bread turned out beautifully! I plan to give this method a try! Thank you.

This is so interesting, can't wait to try this out! Thank you so much for all your videos. Keep on keeping on!

I love this demonstration. It's real useful. Thanks a ton 🤝

Thank you Mary! I am headed to Bob's Red Mill today to buy some grains. I also just bought a flour sifter! You are amazing and I love you and your channel ❤️ ♥️

This woman is so bored likes to talk a lot .. gosh ! Bake !

How to make sour bread without Dutch oven

Thanks for sharing. It looks delicious. Will be making it once we get our own place.

Thank you so much! Great video. I plan to watch the whole playlist :D Can I share what I've been doing as a novice, based on things I've picked up here and there? :) I take *3 cups flour (can be done with all bread flour, 100% wholewheat with bran still in it [less rise, harder to work with, but delicious, and probably very healthy], or a mix), *about 2 medium sized pinches of sea salt, *1 cup of blood warm water *mixed with 2-3 large soup spoons "tablespoons" of a stiff sourdough starter that has been fed and allowed to set overnight (turns into a lovely sticky web when you dig into it) (1 tsp if using store bought yeast, which ours can go straight in with the flour), *mixed by hand until all incorporated (if I'm using store bought yeast I'll add a splash of coconut oil - olive oil would probably work well too), *kneed in the bowl about 10x or so (adding dusting flour as needed) until a successful poke test, *cover the bowl with a towel in a warm place (you can get creative with introducing some gentle warmth if it's a little chilly, set it on top of a thick ceramic plate on top of your toaster oven and turn it on for a few minutes, put on top of your refridreator and drape a baby towel over the bowl and the warm side of the fridge, put in your toaster oven next to a container of hot water, etc), *let proof for 4 - 6 hours or longer (2 if just using store bought yeast), *after roughly doubling in size remove from bowl, hold both ends with both hands and carefully stretch without tearing, fold in half, then turn and stretch the other way and this time fling it around once (like as if you were spinning a towel) bring the ends together and quickly take one of the thicker twisted parts and start bowling that over the rest of it, turning and tucking, *place in your baking container (my toaster over) on baking paper, *proof again for 1/2 hr - 1 hour, maybe 2 (20 - 30 min if using store bought yeast) until roughly doubled in size, *place a little water in a heat proof container or in the toaster oven tray's indentation around the parimeter, about 1/4 cup, *bake at around 190c for 1 hour, *let cool, *enjoy :) We don't have a large stove or a Dutch oven at the moment, and appearently our toaster oven really runs up the electricity for our place, so looking for some sort of stove top oven alternative (a solar cooker might be intersting and useful). God bless and thank you again for sharing!

Mary, why do we need stretch sourdough?

Looks amazing and delicious ❤

Thanks for sharing with us! Be Blessed❣️❣️

Beautiful woman beautiful bread... thanks Mary 🌷💕🌷💕🌷💕🌷💕🌷💕

Your bite is the best part. Love you Mary ❤

Your channel is done so well. Thank you for your advice on baking bread. I've done the stretch method in the past. It worked well for me. Thank you for sharing! ❤️

You are a very thorough teacher making the instructions precise and easy thank you.

I love your sourdough crock

Help, my dough is like lava

Too much talking ..

Great video, Mary! Autolyse is a French word. Think: “Otto-leez” when saying aloud.

Thank you dear Mary you give precious advices!!

Great video Mary! May I ask what size the glass bowl is? How big does my bowl need to be? Thank you 🙏🏻

autolyse is pronounced autolease

Shoo so good mary thank you so much God bless

Where do I find recipes?