Stretch & fold (30 min)
Tip: press Space to start / pause. Screen stays awake while running.
Sourdough timer — stretch-and-folds and bulk fermentation
A typical sourdough loaf uses a 30–60 minute autolyse, three or four stretch-and-fold sets 30–45 minutes apart, and 4–6 hours of bulk fermentation at room temperature. Set the preset for your current phase and let Tickline keep count.
Frequently asked questions
How often should I stretch and fold?
Do a set of stretch-and-folds every 30–45 minutes during bulk fermentation — usually 3 to 4 sets total.
How long is sourdough bulk?
At 24–26°C (75–78°F), sourdough bulk ferments 4–6 hours until the dough is jiggly, puffy, and shows bubbles on the sides.
How long is the cold retard?
Shaped dough retards 8–16 hours in a 4°C (39°F) fridge; longer retards give more sour flavour.
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