Coil Folds vs Stretch and Folds

Folding is how many bread bakers build strength in a dough without heavy kneading. A few gentle sets during the first hours of the rise organize the gluten, trap air and turn a shaggy, slack mass into a smooth, elastic dough that holds its shape. The two most common methods are the stretch and fold and the coil fold.

Both do the same basic job, but they feel different in the hands and suit different doughs. This guide explains each technique step by step, when to choose one over the other, how often to fold and the signs that tell you to stop.

What folding does

Gluten forms as soon as flour meets water, but at first it is tangled and random. Each fold stretches the dough, lines up those strands and layers them, much as kneading does, only with far less effort. Over a few sets spaced through the rise, the dough goes from loose and sticky to cohesive and springy.

Folding also redistributes temperature and the yeast's food, and it traps small pockets of air that become sites for gas to collect later. That is why folded doughs often bake with a more even, open crumb than doughs left completely alone.

How to do a stretch and fold

Wet one hand. With the dough in a bowl, slide your fingers under the far edge, lift it up until you feel resistance, and fold it over the top to the opposite side. Rotate the bowl a quarter turn and repeat. Four folds, one from each side, make one set. Finish with the smooth side up.

Stretch only as far as the dough allows without tearing. Early in bulk, it stretches far; by the last set, it fights back after a short pull. That growing resistance is the strength you are building.

• Use one wet hand and keep the other on the bowl
• Lift and fold from four sides per set
• Turn the dough seam side down when finished

How to do a coil fold

Wet both hands. Reach under the middle of the dough with your fingers pointing toward each other, and lift straight up. As the dough rises off the container, the ends drop and tuck underneath themselves. Set the dough back down gently, rotate the container a quarter turn and repeat. Most sets use two to four coils.

Lift slowly enough that gravity, not your hands, does the stretching. If the dough tears in the middle, you lifted too fast or it needs more rest before the next set.

Which fold to use

Stretch and folds are the more versatile choice. They work well for doughs between about 65 and 75 percent hydration and in any bowl. They also make it easy to work in add-ins such as seeds, cheese or dried fruit during the first or second set.

Coil folds shine with very wet doughs, such as ciabatta and high-hydration country loaves. They handle the dough gently, keeping more trapped gas, and a rectangular container helps the dough fold back on itself neatly. Many bakers combine the two: stretch and folds early on, when the dough can take some force, then coil folds later to avoid degassing it.

• 65 to 72 percent hydration: stretch and folds
• 72 to 78 percent: either, or both in sequence
• Above 78 percent: coil folds in a rectangular container

How many sets and when

Start the first set about 30 minutes after mixing, or after the salt has been worked in. Space later sets 30 to 45 minutes apart. For most doughs, three or four sets in the first two hours of bulk fermentation are enough. After that, leave the dough undisturbed so it can rise and fill with gas.

Weaker doughs, such as those with more whole grain or a higher hydration, may need an extra set. A firm dough at 65 percent hydration that was kneaded briefly may need only one or two.

Knowing when to stop

Watch how the dough responds. After a well-timed final set, it looks smooth and slightly glossy, holds a domed shape instead of spreading flat, and resists stretching after a short pull. If the dough tears before you finish a fold, stop; it has enough strength for now.

Over-folding is uncommon but possible, especially late in bulk. Folding a dough that is already strong and gassy pushes out air and can make the final loaf tighter. When in doubt, skip the last set.

Common questions

Can I fold dough instead of kneading it?

Yes. Many artisan breads are mixed only until combined and then strengthened with folds during bulk fermentation. The result is similar to kneading, with less effort and often a more open crumb.

Should I flour my hands for folding?

Water works better. Flour can create dry streaks and change the dough's hydration. Dip your hands in water before each set and shake off the excess.

What is lamination and how does it compare?

Lamination means stretching the dough into a thin sheet on a wet counter and folding it like a letter. It builds strength quickly and is a good moment to add inclusions. It is usually done once, early in bulk, followed by coil folds or stretch and folds.