How to coil fold

A coil fold is a type of strengthening used to help develop gluten in the dough during the bulk fermentation stage. It relies on surface tension and gravity. And because of this It is easier to see the development of your dough. It is a more gentle method to handle your dough while developing the gluten strength it needs for the oven. Coil folding is a great method to use when you are dealing with a high hydration dough or if it needs some extra help with developing gluten strength. It will create a well formed crumb.

To make a coil fold, you will lift the dough with both hands from the middle until one end releases from the bowl or proofing box. You will gently lift the dough straight up from the middle. You then will gently lower the dough to allow the loose end tuck under the middle and then repeat this with the other side. It now should look like it coiled over itself. Lift until one end releases and folds over itself. You will then rotate the bowl or proofing box and repeat this process until the dough starts to hold its shape. It will then sit for 30 minutes and begin the process 3 more times. The dough will then start to build enough strength that it easily holds its shape during the coil fold process.

What is the difference between stretch and fold and coil fold? Stretch and folds are a more aggressive handling of the dough and focus more on the stretch and less on the fold. The process creates 4 new layers in the dough with each set. Coil folding is a more gentle method of handling the dough and it focuses more on the fold then the stretch.