Why This Technique?
A very gentle folding method that strengthens gluten in high-hydration doughs without tearing or overworking the crumb.
The coil-fold lifts the dough vertically and lets gravity and the dough's own weight create a controlled stretch. This aligns gluten strands and consolidates gas pockets with less mechanical stress than classic stretch-and-folds, making it ideal for very wet doughs (75%+ hydration) and fragile flours. The technique also redistributes enzymes and yeast evenly through the mass, supporting consistent fermentation [1][2].
🛒 Recommended Products
We recommend the following tools for this recipe:
Banneton Proofing Basket (DOYOLLA)
Gives structure to high-hydration loaves during final proof
Dough Scraper/Bench Knife (OXO)
Helps lift and coil wet dough cleanly during folds
Large Mixing Bowl (LIANYU)
Smooth, rounded bowl shape makes coil-folding easier
Digital Kitchen Scale
Accurate weighing for hydration control
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When to Use
✓ Suitable for:
- • Wheat-based doughs above ~75% hydration
- • Breads where an open, irregular crumb is desired
- • Doughs made with weak or partly oxidized flours
✗ Not suitable for:
- • Very stiff doughs (<65% hydration) → Coil-fold offers little benefit; standard kneading or stretch-and-folds are more effective
- • Pure rye doughs → Rye lacks gluten network; prefer different handling methods
Step by Step
Preparation:
Have clean, slightly wet hands (tap water) to prevent sticking. Use a [dough scraper](https://amzn.to/3LR1f5E) if needed to lift edges. Work in a rounded [large mixing bowl](https://amzn.to/45rc1Gk) or on a lightly oiled surface.
Slide the dough scraper or your wet hand under the dough near the center to lift it vertically from the bottom.
Lift the dough in a gentle column (a 'coil') about 6–10 inches high — stop well before the point of tearing.
Allow the raised column to fold back onto itself; guide it to rest on the opposite side of the dough mass. You are effectively coiling the dough into itself.
Rotate the bowl 90° and repeat the lift-and-coil on a new quadrant, so strength builds from multiple directions.
After one full circuit (4 coils), cover and rest. The dough should feel more cohesive and show a smoother surface.
🎬 Video Tutorial
Demonstration of gentle folding methods for sourdough (useful reference for coil-fold variations)
How Often?
Use 3–4 coil-fold sets during the first half of bulk fermentation; fewer sets for very weak flours.
How do I know it's enough?
The dough forms a cohesive dome, shows surface tension, and resists excessive spreading when gently nudged; if it tears easily, continue with gentler coils rather than more frequent folding [1][2].
Common Mistakes
❌ Lifting too high or too fast
Problem: Causes tearing and destroys the forming gluten network
Solution: Lift slowly and stop as soon as the dough thins visibly
❌ Using dry hands
Problem: Dough sticks and rips
Solution: Keep hands lightly wet and use a [dough scraper](https://amzn.to/3LR1f5E) to assist
❌ Treating coil-fold like a stretch-and-fold
Problem: Applying lateral shear defeats the gentleness of the method
Solution: Focus on vertical lifts and gentle placement; avoid aggressive stretching along the bowl surface