By performing several sets of folds, we are able to strengthen the dough
If you have read and tried different sourdough recipes, you must be familiar with the term “folding”. There are many kinds of folding- stretch and fold, slap and fold and coil fold. They work in slightly different ways but all deliver the same purpose – enhancing the gluten network in the dough.
Where does dough strength come from?
The dough’s strength depends on how strong the gluten network is. Gluten is the backbone of bread. With a strong gluten network, the dough can be shaped and survive long fermentation. It also provides a complex structure that is able to trap gas bubbles produced during fermentation activities and thus give the final product a good rise in the oven as well as a chewy texture.
So, how does gluten form? When liquid is introduced to the flour, it hydrates the flour and also activates the enzymes naturally present in flour. The enzymes then start to break down starches and proteins which triggers gliadin and glutenin (the proteins that build gluten) to bond with each other and form gluten strands which is the foundation of the elastic gluten network. The process of gluten formation continues during bulk ferment. With time, the gluten becomes stronger.
There are many approaches to building up gluten. Once the water hits the flour, the gluten development begins. Traditionally through agitating (kneading) the dough, it accelerates gluten development. For sourdough making, during bulk ferment, bakers apply folds to help align gluten strands into a more even and organized structure.
When and how to apply the folding technique?
Folding is usually performed after all ingredients are combined and the dough is formed.
- by hand: mix water and flour, rest for 30 minutes (autolyse, optional), add the sourdough starter, add salt (and remaining water if any), stretch and fold, rest, repeat 3-5 times (more if needed)
- by mixer: mix dough as above and continue mixing until reach the medium gluten stage. Fold, rest and repeat 3-5 times
For sourdough home bakers, performing folding helps tighten the gluten network, especially for those who mix the dough by hand. Different kinds of folds can be applied at different stages. For example, after the dough is combined, apply several sets of stretch and fold first then perform slap and fold. Once the dough is smooth, change to coil folds after.
For almost every recipe on this website, I apply at least 3 sets of coil fold during bulk ferment, with 30 to 45 minute intervals right after the dough is mixed. The purpose of performing folds is not only to strengthen the dough but also to feel the dough. The number of coil folds I do depends on the dough’s strength. Sometimes three sets of folds are enough, sometimes I need to apply 2 additional folds to help build up dough strength. By performing folds, we are able to trap more air into the dough which as well contributes to the open crumb structure.
Types of fold
1. Stretch and fold
A stretch and fold is a folding technique that stretches the dough by one corner and folds it onto the center and does the same for the other three corners. It is suitable for low and middle-hydration dough or for hand-mix dough.
2. Slap and fold
This folding technique is useful with sticky dough. It requires slapping the whole dough onto the bench, folding it and repeating. You can see the dough gets much more smooth after 5 slaps.
3. Coil fold
Coil fold is a very gentle folding technique among all. It works best with higher-hydration dough. It can also be applied when adding inclusions (e.g. seeds, nuts, cheese, etc.) Lift the dough in the middle and fold the upward part under the dough. Do the same as the downward part of the dough. Turn the dough 90 degrees and apply another set of folds. For the first couple of sets, you might need to apply 5 folds for every set. With time, you can feel the dough is building up strength. Fewer folds are needed during the later set of folds.
Tips for performing folds
- slightly wet your hand so the dough won’t stick to your fingers when doing folds
- for slap and fold, it’s better not to spray oil or sprinkle flour on the bench. We want the tension between dough and bench to work and smooth dough
- when applying coil fold, the numbers of folds I perform depend on dough strength. For the first two sets, I would do 3-4 folds and turn the dough around to repeat the process. At this point, the dough is usually quite soft and slacking during resting. On the third coil fold, you would be able to feel the difference and make a call if any additional folds are needed.
- coil fold and stretch and fold technique can be applied on the kitchen bench or in a container.
At the end
Folding is a helpful technique and it can be easily applied through the sourdough-making process. Especially for home bakers who mix the dough by hand, performing folding definitely assist in achieving the desired dough strength.
