Coil Folds Vs Stretch & Folds

The Dance of Dough: Coil Folds vs. Stretch & Folds in Sourdough Bread Making

Ah, the magical world of sourdough, where flour, water, salt, and wild yeast come together to create the most delightful and aromatic bread. As any seasoned sourdough baker will tell you, the process is as much an art as it is a science. Two of the key techniques in developing the perfect loaf are the “coil fold” and the “stretch & fold.” These methods help to strengthen the dough, build structure, and enhance the overall texture and flavor of your sourdough bread. Let’s delve into the similarities and differences between these two techniques and see how each can contribute to your sourdough success.

The Similarities

Both coil folds and stretch & folds are techniques used during the bulk fermentation stage of sourdough bread making. Their primary purpose is to strengthen the gluten network within the dough without kneading, which can be too aggressive for the delicate balance of a well-hydrated sourdough. These methods also help to distribute the yeast and bacteria more evenly, ensuring a consistent rise and crumb structure.

Another similarity is that both techniques involve handling the dough with care. The key to both methods is gentle manipulation, which helps to maintain the dough’s integrity and promotes a lighter, airier loaf. Both techniques are typically performed several times throughout the bulk fermentation period, with rests in between to allow the dough to relax and continue fermenting.

The Differences

Despite their common goals, coil folds and stretch & folds differ in execution and impact on the dough.

Stretch & Folds:

• Technique: To perform a stretch & fold, you lift one side of the dough, stretch it upwards, and then fold it over onto itself. This is done in a series of turns, usually working around the dough, ensuring that all sides are stretched and folded.
• Impact: This method is excellent for developing strength and elasticity in the dough. It introduces more tension and can help in creating a more open crumb structure with larger air pockets.
• Frequency: Stretch & folds are usually performed every 30 minutes to an hour, for a total of 3-4 times during the bulk fermentation.

Coil Folds:

• Technique: Coil folding involves lifting the dough from the center, allowing it to fold under itself, resembling a coiling motion. You gently lift the dough until it folds in half, then rotate the bowl and repeat the process from another angle.
• Impact: Coil folds are gentler on the dough, making them ideal for higher hydration doughs that can be more fragile. This method helps in evenly distributing the gas bubbles formed during fermentation, contributing to a more uniform crumb.
• Frequency: Similar to stretch & folds, coil folds are performed at intervals during the bulk fermentation, typically every 30-60 minutes.

When to Use Each Technique

The choice between coil folds and stretch & folds often depends on the dough’s hydration level and the desired characteristics of the final loaf. Stretch & folds are fantastic for doughs that require more strength and structure, particularly those with a lower hydration level. On the other hand, coil folds are better suited for very wet doughs, where gentle handling is crucial to maintaining the dough’s integrity and achieving an even crumb.

In the end, both techniques are valuable tools in the sourdough baker’s repertoire. By mastering both, you can adapt to the needs of your dough and create loaves that are not only beautiful to behold but also a delight to eat. So, don your apron, embrace the tactile joy of working with dough, and let the dance of coil folds and stretch & folds guide you to sourdough perfection. Sláinte!