Mastering Bread Folds: Structure and Strength
You don't need a heavy mixer to develop a professional crumb. Hand-folding turns a shaggy, weak mass into a smooth, elastic dough that is ready to withstand the heat of the oven.
Wet hands are your best tool.
Always dampen your hands with cold water before touching the dough to prevent sticking. Work with purpose but handle the dough gently to keep the fermentation gases intact.
- large glass mixing bowl
- bench scraper
- damp kitchen towel
What goes in.
- 500gbread flour
- 350gwarm water
- 10gsea salt
- 5ginstant yeast
Gravity-Assisted Strength
Instead of pushing the dough, lift it from the center and let the ends tuck underneath themselves. This uses the weight of the dough to stretch the gluten naturally.
The method.
The Stretch and Fold
Reach under one side of the dough with wet fingers, lift it upwards until you feel resistance, and fold it over the center. Rotate the bowl and repeat on all four sides.
The Coil Fold
Slide both hands under the middle of the dough. Lift straight up, allowing the ends to fold under the mass as gravity pulls it down. Place it back in the bowl, rotate 90 degrees, and repeat.
Testing for Tension
Stop folding when the dough begins to resist your touch and holds a smooth, rounded shape in the bowl rather than flattening out into a puddle.
Other turns to take.
Lamination
Spreading the dough out flat on a wet counter before folding it like a letter; best used for incorporating seeds or herbs.
Coil Fold for High Hydration
Used specifically for very wet doughs where traditional stretching would tear the structure.
When it doesn't go to plan.
Perform your first set of folds 30 minutes after mixing the ingredients.
Space your folding sessions 30 to 45 minutes apart for the best results.
If the dough tears, stop immediately; it is over-worked and needs more rest.
The ones that keep coming up.
How many folds are enough?
Generally, three to four sets of folds are sufficient to build the required structure for a standard loaf.
Can I over-fold my dough?
Yes. If you fold past the point of elasticity, the dough will start to tear. Always stop when it feels firm and resists stretching.