"Stitching" a Sourdough loaf is one of the most enjoyable part of the process. The bread stitching method is very popular and is perfect for shaping a high-hydration dough otherwise called a wet dough. Stitching is a technique used during the final shaping of each loaf. The purpose of it is to create tension that will enable a good "oven jump" or "oven spring" that any professional or amateur baker would be proud of. Reach out to me via Instagram or Facebook if you want more information about the process.
The second round of stitching occurs after 40 minutes or one hour of resting. I am referring to the resting of the already shaped and stitched sourdough loafs.
The second round of stitching sourdough boules or batards is not an every baker practice. I personally prefer to do it especially when hydration is more than 70%. The second stitching helps create more tension which will also contribute to an excellent oven jump.