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"The smell of freshly baked sourdough bread has the power to awaken the senses and transport us to a place of comfort and warmth, reminding us of the simple joys in life."

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Coil Folding Sourdough –
Strengthening Your Dough

Coil folding sourdough is a technique used to strengthen the dough during the bulk fermentation stage of sourdough bread making.

It is similar to the stretch and fold method, but performed without removing the dough from its proofing container.

The coil fold method relies on both surface tension and gravity to fold the dough.

It is a great technique to use for high-hydration doughs and helps with gluten development, fermentation rate, and crumb structure.

How to coil fold

To perform a coil fold, gently ease the edges of the dough away from the sides of the bowl, lift the dough in the middle, let it fall, rotate the bowl 90 degrees, and repeat for 2 coil folds.

Over-folding can cause the dough to break down, so it is important to avoid over handling and limit each set of stretches and folds to no more than 4.

Coil folds are a gentler alternative to stretch and folds and work best with higher-hydration doughs.

Other methods

The different techniques of dough handling in sourdough bread making include mixing and kneading, hand kneading, Rubaud mixing, mechanical mixing, folding, and lamination.

Coil folding can be combined with lamination for a stronger gluten development.

Sourdough bakers can incorporate lamination for adding flavors to your dough.

Mastering the art of sourdough baking takes practice, but with informative guides, anyone can become a bread baking expert.

How to Mix Wet Dough with the Rubaud Method

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