Stretch & Folds, and Coil Folds
These are both techniques for aligning the gluten strands which are created in hydrated dough. The process also builds strength and elasticity in a dough without laborious mixing or kneading.
Stretching the dough from one side and folding it over itself on all sides takes just a few moments, but this simple action helps develop the gluten network in the dough. Each fold has a significant impact on dough strength. This method, and the Coil Fold method where you lift the dough up and fold it under itself, is especially useful for high hydration doughs. See the videos for the techniques.
Stretch and Folds require less effort but more time because they are done periodically over hours, giving the dough time to rest in between each short session. Many recipes will specify a number of Stretch and Folds over a long period of time for this very reason.
Molecules that make up gluten strands take time to align. By waiting for the gluten to form networks of strands, you can then stretch them to their greatest extent, which adds strength to the dough. By waiting a period of time again, you allow even more bonds to form, which you then stretch out and extend to add strength.
It’s worth noting that traditional kneading, or mechanical mixing can introduces oxygen into the dough, which can contribute to the destruction of some flavor components in the final bread. It’s a relatively minor effect, but substituting Stretch and Folds instead of a long knead will introduce less oxygen into the dough initially, which can help towards improving flavor on the final loaf.
Stretch and Folds
Coil Folds
Begin to strengthen the dough
Autolyse Method
The Starter and Salt still need to be dded to the dough.
- Spread the sourdough Starter on top of your dough ball and dimple in well with your fingers, work it into the dough.
- Once amalgamated, distribute the salt on top of dough and perform a set of stretch and folds by stretching/gentlypulling one side of the dough up and out then fold it over itself to start incorporating the salt.
- Cover and leave out at room temp, and perform Stretch and Folds x 4 sessions to align gluten and build strength every 30-40 mins. For each S&F you should feel the initially relaxed dough get tighter quicker and stronger with each set.
- Eventually your dough will be smoother and stronger and will start to hold it’s shape better, if it isn’t you can always add more sets of Stretch and Folds, as required. You can try the window pane test to test for readiness of the gluten.
All In and Tartine Method
The Starter and Salt have already been added to the dough.
- Perform a set of stretch and folds by stretching/gentlypulling one side of the dough up and out then fold it over itself to start incorporating the salt.
- Cover and leave out at room temp, and perform Stretch and Folds x 4 sessions to align gluten and build strength every 30-40 mins. For each S&F you should feel the initially relaxed dough get tighter quicker and stronger with each set.
- Eventually your dough will be smoother and stronger and will start to hold it’s shape better, if it isn’t you can always add more sets of Stretch and Folds, as required. You can try the window pane test to test for readiness of the gluten.
Baker’s Tips:
- Coil Folds are easier for very high hydration dough
- The window pane test can be used to test gluten development in your dough. Pull a small section of the dough and stretch it thin so you can almost see through it, it should hold it structure and not rip.