Coil Folds –
Continue Building Dough Strength

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Coil folds are easy to do and help to strengthen your dough by building gluten strength. This gives you great height and oven spring that all sourdough bakers desire. Coil folds are usually reserved for high hydration doughs so you can build dough strength while being gentle on your dough. Get your hands wet and slide them under each side of your dough in the bowl. Gently pull up toward the ceiling and coil the far side of the dough under itself. Rotate your bowl 180º and repeat. Then rotate your bowl 90º, again pull your dough up toward the ceiling and coil the far side of the dough under itself. Rotate the bowl 180º again and coil the final side under itself. This is considered one coil fold.

Next you will let the dough rest 45 minutes before performing your next set of coil folds. I usually do 3 sets of coil folds, then let my dough rest for the remainder of the bulk fermentation.

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