What is fraisage?

stretch and fold

Grab one side of the dough in the bowl, stretch it up gently, fold it over the middle. Rotate the bowl a quarter turn and repeat — four passes around the bowl equals one set. Typically performed 3-4 times at 30-minute intervals during bulk fermentation. Stretch-and-fold replaces kneading for wet doughs (anything above ~70% hydration) where conventional kneading is impractical because the dough is too sticky to handle on a counter. The technique builds gluten in pulses rather than all at once: each fold realigns and tightens the gluten network without the surface tension getting in the way. The rests between sets let fermentation gas build up too, so the dough gets stronger AND lighter with each round. Standard for ciabatta, focaccia, country sourdough, and any high-hydration recipe.

autolyse

A rest after mixing just flour and water, before salt and yeast go in. Usually 20-60 minutes, sometimes longer for whole-grain doughs. During the rest, the flour fully hydrates and enzymes in the flour start breaking down starches and proteins. Gluten begins to form on its own without kneading. The dough comes out smoother, more extensible, and easier to shape than the same dough mixed in one go. The technique was formalized by French baker Raymond Calvel in the 1970s as a response to industrial bread's declining flavor. Often confused with the fermentolyse (everything mixed, then rest), which is a related but distinct technique — the autolyse specifically defers salt and yeast so the dough can hydrate before fermentation starts. For most home recipes either works; the autolyse advantage is most visible in whole-grain or high-hydration doughs.