Sourdough Coil Folds: A Gentler Alternative

Short answer: a coil fold lifts the dough from the middle and lets the ends fall and tuck under itself. It's gentler than stretch-and-fold, perfect for very high-hydration dough (80%+).

What a coil fold is

A coil fold:

• Lifts the dough from the center
• Lets the ends fall and tuck under
• Looks like a "snake" curling onto itself
• Very gentle handling

It's the gentlest gluten-development technique short of doing nothing.

When to use it

Coil folds are ideal for:

• 80%+ hydration dough (very wet)
• Delicate dough (whole grain, ancient grain)
• After significant gluten development
• Late in bulk

For lower hydration (65–75%), stretch-and-fold is more effective.

The technique

After significant bulk fermentation:

1. Wet hands
2. Reach under the middle of the dough with both hands
3. Lift the dough straight up
4. Let the bottom curl under as it dangles
5. Place down (it tucks itself)
6. Rotate 90° and repeat 3–4 times

The dough should fold itself naturally. Don't force.

A visual

Imagine pulling a snake out of a basket from the middle. The head and tail curl downward. When you set it back down, both ends are now under the body.

That's the action of a coil fold.

Schedule

For high-hydration sourdough:

The early sets are stretch and fold (build initial gluten). The later sets are coil folds (delicate handling once gluten is developed).

Why this combination works

Early in bulk:

• Gluten is weak
• Stretch and fold is needed to develop
• Aggressive handling is okay

Later in bulk:

• Gluten is developed
• Aggressive handling can tear
• Coil folds are gentler

The combination respects the dough's evolving needs.

Coil folds for inclusions

For dough with delicate inclusions (cheese, fragile berries):

• Add inclusions during a coil fold
• Sprinkle on top before lifting
• The folding incorporates them gently

Better than stretch-and-fold for soft inclusions.

Common mistakes

Lifting too aggressively:

• Tears the dough
• Releases gas
• Defeats the purpose

Lifting too gently:

• Doesn't fold properly
• Dough doesn't tuck under

Aim for confident but gentle. The dough should bend, not snap.

Coil folds vs lamination

Coil folds:

• Performed multiple times
• No counter (in the bulk container)
• Gentle, repetitive

Lamination:

• One time
• On the counter
• More dramatic redistribution

You can use both:

• Lamination once at fold 2
• Coil folds at folds 3–4

This is a powerful technique for 80%+ hydration sourdough.

A coil fold demonstration

To practice:

• Make a 80% hydration dough (small batch, 250g flour)
• After 1 hour bulk, do a coil fold
• Observe how the dough behaves

The first time may be awkward. By bake 3, it's natural.

When NOT to coil fold

Don't coil fold:

• Low hydration dough (65–70%) — too firm, doesn't curl
• Stiff sandwich dough — better with stretch-and-fold or kneading
• Just-mixed dough — too undeveloped to fold

A "Ken Forkish" approach

The bread baker Ken Forkish popularized coil folds for very wet doughs (>80%). His method:

• 4 sets of coil folds in the first 2 hours of bulk
• No stretch-and-fold at all
• Works for very wet dough

For 78–80% hydration, this approach is excellent.

A trade-off

Coil folds:

• Gentler (preserves gas)
• Less effective for early gluten development
• Better for late-bulk handling

Stretch and fold:

• More aggressive (better for early gluten)
• Releases more gas
• Better for early-bulk handling

Use the right tool at the right time.

A final note

Coil folds are an underused technique outside of artisan baking circles.

For high-hydration sourdough especially, they produce a more delicate, open crumb than stretch-and-fold alone.

Try a few on your next 78%+ hydration bake. Compare to your usual results.

The crumb difference will be subtle but real.