Process
Stretch and fold
You might say: folds, coil folds, turns
Lifting the dough and folding it over itself a few times during bulk fermentation.
- What it does
- Strengthens the dough, equalizes its temperature, and lets the baker assess fermentation.
- Ask
- Does the dough need another set of folds, or is it strong enough?
- Typical
- Sets commonly spaced about 30 minutes apart during bulk fermentation
What to look for
- Dough holds a taller shape after each set
- Folded layers leave a smooth, rounded top
Sources
- Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 16
When we fold the dough, the gluten strands are again being stretched and aligned, and we instantly feel a dramatic strengthening of the dough.
- Maurizio Leo, The Ultimate Guide to Bread Dough Bulk Fermentation, article
Stretching and folding during bulk fermentation helps: Easily and effectively strengthen the dough Equalize the dough’s temperature Give you an opportunity to check in on the dough and assess fermentation
- Maurizio Leo, Bulk fermentation, explained, article
For most doughs, I find spacing out each set by 30 minutes
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