A technique video below showing you how to perform stretch & folds, and also coil folds to build structure and extensibility in your sourdough bread. I show you 3 loaves - working stretch & folds, and coil folds for each series (3 separate times) - this will show you show the dough progresses over time and with handling.
Most sourdough bread is considered a 'no-knead' bread and instead uses fermentation, hydration, and time to obtain that beautiful oven spring, creamy and airy texture, and crackly crisp crust.
Having said that - the dough does need to be briefly handled in the first ½ of the 'bulk fermentation' phase. If you're not sure what bulk fermentation is - hop over here for a quick glance at terminology.
By handling, I mean it needs to be stretched and folded, or coiled, in stages - usually about 30 minutes apart. This manipulation will build the structure and elasticity in the dough.
If you're new to sourdough - please check my Sourdough School pages, my beginner recipe video, and my other technique videos - all in the Sourdough Video Tutorials Tab.