Coil fold

The coil fold is a special fold technique that is very gentle on the dough, making it excellent to use throughout the bulk fermentation stage. By performing the coil fold, you can improve the dough’s strength while minimizing any potential damage to the dough structure.

The coil fold is a great technique to use during the bulk fermentation because it helps to build up the dough’s strength without being too aggressive. This is particularly helpful for doughs that are very extensible or have a high hydration, as the gentler coil fold can provide the necessary structure without compromising the delicate dough.

Incorporating the coil fold into your sourdough baking process is a great way to develop dough strength and create a beautiful, oven-sprung loaf without over-kneading the dough. The gentle folding motion helps to redistribute the heat, gas, and acidity throughout the dough, leading to a more even and consistent crumb structure.