By performing several sets of fold, 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 a slightly differnt 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 complex structure that is able to trap gas bubble produced during fermentation activities and thus give the final product a good rise in the oven as well as the chewy texture.
So, how does gluten form? When liquid is introduced to the flour, it hydrates flour and also activates the enzymes naturally presented in flour. The enzymes then start to breakdown 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 fundation of elastic gluten network. The process of gluten formation continues during bulk ferment. With time, the gluten becomes stronger.
There are many approaches to build up gluten. Once the water hits 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 aglign gluten strands into more even and organized structure.
When and how to apply folding technique?
Folding is usually performed after all ingredients are combined and the dough is form.
- by hand: mix water and flour, rest for 30 minutes (autolyse, optional), add 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 continute mixing until reach medium gluten stage. Fold, rest and repeat 3-5 times
For sourdough homebakers, performing folding helps tighten gluten net work especially for who mix the dough by hand. Different kinds of fold can be applied at different stage. 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 minutes interval right after the dough is mixed. The purpose of performing folds not only to strength the dough but also to feel the dough. The numbers of coil fold I do depends on the dough stregth. Sometimes three sets of fold is enough, sometimes I need to apply 2 additional fold to help building 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 fold onto centre and do the same for 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 slap the whole dough onto the bench, fold it and repeat. 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 downward part of the dough.For Turn the dough 90 degree and apply another set of fold. The first couple set, you might need to apply 5 folds for every set. With time, you can feel the dough is building up strength. Less folds are needed during later set of fold.
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 fold I perform depend on dough strength. 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 addtional folds are needed.
- coild 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 sourdough making process. Especially for home baker who mix the dough by hand, performing folding definately assist achieving desired dough strength.
