Traditional Dough Folding Technique
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Traditional dough folding technique

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Have you ever tried a coil fold instead of stretch fold? While there’s no technique better than the other, I tend to rather choose a coil fold over a stretch & fold. 🌾I find a coil fold much more gentle to the dough, as it only relies on the weight of the dough and you can’t over stretch it and tear it as with a stretch & fold 🌾It gives that smooth surface to the dough, which you won’t get with the stretch & fold, plus some lovely small bubbles on the surface 🌾At least to me, it’s easier to judge the dough development from one folding to another. How stretchable the dough is, and how it starts filling with ‘air’ throughout the bulk fermentation. 🌾You will also notice the reduction in stickiness as you progress with the folds There are a couple of instances when I would stick
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It’s quite extraordinary how the dough can transform during the bulk fermentation. These are 2 coil folds, just 2 hours and 4 folds apart. 🌾From one folding to another, as gluten develops and more tension is being built, the more will stay together. Whilst after the first folds it spreads out and fills the bowl, that won’t happen to the same extend as you progress. 🌾It will visibly stretch less and less the more folds you perform 🌾It will require less movements with every fold you make 🌾It will start filling up with air and will become more and more pillowy 🌾It will rise in volume, something like 50% or maybe even more 🌾It will become smoother on the surface and at the same time less sticky as you progress 🌾It will also become more jiggly (this depends on the flour you
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Why stretch and folds matter in sourdough Think of them like a workout for your dough - building strength without over-mixing! How to do it: Wet (or flour) your hands Gently begin stretching the dough and folding it over on itself. The dough will begin to stiffen as the gluten tightens back up - at this point, I start to do a ‘slap and fold’, slapping the dough so it sticks on the counter, stretching it, then folding it over on itself. Do this for about 5 minutes, or until the dough pass...
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Both are techniques used during bulk fermentation to strengthen the dough, help the development of the gluten network, equalising dough temperature and trapping little air into the dough. It also gives you the opportunity to check on the progress of the dough regularly. There is no technique better than other. In my first year, stretch & folds seemed to be more suitable for my skills, but also for my low hydration doughs. Only later I have introduced the coil folds. So if you’re just starting, do not put pressure on you to go for the coil folds, if the thought of that is stressing you. 🌾First of all - how many? I would typically perform 4 sets of foldings, but there are occasions when I would push it to 5 or even 6/7 depending on how the dough behaves throughout the bulk fermentat
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Stretch and fold doesn’t have to mean sticky hands! Wetting your hands before each fold makes it so much easier to handle the dough. What’s been challenging for you in your sourdough journey? Let me know—I’d love to help! #sourdough #sourdoughtip #bakingtip #stretchandfold #sourdoughbaking
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It’s not just about a pretty loaf. Shaping builds surface tension, which supports oven spring and helps your bread rise UP instead of spreading OUT. Here are a few more tips for getting that beautiful lift in the oven: - Give your dough enough strength early on. Stretch & folds or coil folds during bulk fermentation are key. - Make sure your oven is hot and fully preheated before your loaf goes in. (Steam helps too!) And when i...
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