Coil Fold Technique

What Is a Coil Fold?

A coil fold involves lifting the dough from the center and letting the edges fold underneath themselves by gravity. Instead of stretching the dough like in stretch and fold, you're lifting and coiling—hence the name.

This technique is particularly valuable for:

• Very wet doughs (75%+ hydration) that are hard to handle
• Later stages of bulk fermentation when gas bubbles are present
• Doughs with inclusions (seeds, cheese, olives) that need gentle handling

How to Coil Fold

Step 1: Wet Your Hands

Lightly wet your hands with water. You don't need much—just enough to prevent sticking.

Step 2: Release the Edges

Gently release the dough from the sides of the bowl by running wet fingers around the edge.

Step 3: Lift from the Center

Slide both hands under the center of the dough. Lift straight up, letting the dough stretch and the edges hang down.

Step 4: Let It Fold

As you lift, the edges will stretch and fold underneath the center. Lift until one side is completely folded under, then set the dough down.

Step 5: Rotate and Repeat

Turn the bowl 90 degrees and repeat. Two lifts (north-south and east-west) complete one set.

Coil Fold vs Stretch and Fold

When to Use Coil Folds

For High-Hydration Doughs

Very wet doughs (75-85% hydration) can be impossible to stretch and fold cleanly. They stick everywhere and seem to have no structure. Coil folds work better because you're only touching the center and letting gravity do the work.

Later in Bulk Fermentation

Many bakers use stretch and folds for the first 2-3 sets, then switch to coil folds for any additional sets. By this point, the dough has developed bubbles you want to preserve, and coil folds are gentler.

With Add-Ins

If you're adding cheese, seeds, dried fruit, or other inclusions, coil folds distribute them without compressing the dough as much as stretch and folds.

How Many Coil Folds?

Typically 3-5 sets of coil folds during bulk fermentation, spaced 30-60 minutes apart. If you started with stretch and folds, you might only need 2-3 coil folds.

Signs They're Working

After each coil fold, you should notice:

• The dough holds a tighter, more domed shape in the bowl
• You can see the surface smoothing out
• The dough starts to pull away from the bowl sides
• Bubbles remain visible (you're not deflating them)

Common Mistakes

Squeezing the Dough

Your hands should lift gently from underneath—don't squeeze or grip the dough. Squeezing pops the bubbles you're trying to preserve.

Not Lifting High Enough

Lift until the edges completely fold under. If you set it down too soon, you're not getting the full benefit of the fold.

Forgetting to Rotate

Always do two perpendicular lifts (turn bowl 90°) to fold the dough evenly in both directions.

Troubleshooting

Dough Won't Hold Shape

If the dough immediately spreads flat after coil folding, it needs more strength. Do more sets or try stretch and folds instead.

Dough Feels Tight

If the dough resists lifting, wait longer between sets. The gluten needs time to relax.

Too Sticky to Handle

Use more water on your hands. For extremely wet doughs, some bakers oil their hands lightly instead.

The Bowl Matters

Coil folds work best in a container with:

• Straight sides (not sloped)
• Smooth interior (glass or plastic)
• Enough room for the dough to spread between folds

A clear container is ideal because you can observe the bubbles forming on the sides during bulk fermentation.

Practice Tips

Your first coil folds might feel awkward. The dough seems to have a mind of its own. With practice, you'll develop a feel for:

• How high to lift for your particular dough
• The right amount of water to prevent sticking
• When the dough has had enough folds

Remember: the goal is to build strength while preserving air. A few gentle coil folds can transform a slack, wet dough into something that holds its shape beautifully.