Coil Fold

A coil fold is a technique used in sourdough bread making to help develop gluten strength and structure in the dough, particularly during the bulk fermentation stage. It is an alternative to the traditional stretch and fold method.

1. Wet Hands: Start by wetting your hands to prevent the dough from sticking.
2. Lift and Coil: Reach under the dough and gently lift one side. Instead of stretching it like in a typical stretch and fold, you allow the dough to fold naturally into a coil shape by gently lifting and then folding it over itself. You repeat this for several sides of the dough.
3. Rotate the Dough: Turn the bowl a quarter turn and repeat the coil folding process. Continue doing this until the dough has been rotated all the way around the bowl.

The coil fold helps to keep the dough’s structure intact while allowing it to gain strength and elasticity. It’s particularly useful for wet or sticky doughs, where a traditional stretch and fold may be difficult. This method gently encourages the gluten to develop without overworking or deflating the dough, leading to a dough that is strong and well-structured for baking.

The coil fold can be done several times during the bulk fermentation period, spaced out about 30 minutes to an hour apart. It’s especially beneficial when you’re working with a high-hydration dough that requires more delicate handling.