Quick Answer

Coil folds and stretch and folds are both sourdough techniques used to strengthen gluten during bulk fermentation. A stretch and fold lifts one side of the dough and folds it across the center, while a coil fold lifts the dough from underneath so the ends naturally tuck beneath the center.

Stretch and folds work especially well early in bulk fermentation when dough is loose and weak. Coil folds are gentler and are often used later, after the dough has developed more structure and contains more fermentation gases. Many bakers use both techniques in the same recipe.

What Is the Difference Between Coil Folds and Stretch and Folds?

The main difference is how the dough is lifted and folded.

During a traditional stretch and fold, you grasp one edge of the dough, stretch it upward and fold it over the center. You then rotate the bowl and repeat the movement on the remaining sides.

During a coil fold, you place both hands underneath the center of the dough and lift it upward. As the dough rises, the ends naturally release from the container and fold underneath the center.

Both techniques help:

• Strengthen gluten
• Organize the dough structure
• Improve gas retention
• Support oven spring
• Make shaping easier
• Create a lighter crumb

The best technique depends on the dough’s hydration, strength and stage of fermentation.

What Is a Stretch and Fold?

A stretch and fold is a basic dough-strengthening technique commonly used during the early stage of sourdough bulk fermentation.

To perform one set:

1. Wet your hand lightly.
2. Grasp one edge of the dough.
3. Stretch it upward until you feel resistance.
4. Fold it over the center.
5. Rotate the container.
6. Repeat on all four sides.

This technique creates noticeable tension and works well when the dough is still loose, sticky or poorly organized.

Stretch and folds are often easier for beginners because the movement is simple and the dough does not need much existing strength.

What Is a Coil Fold?

A coil fold is a gentler folding technique often used with soft or high-hydration sourdough.

To perform a coil fold:

1. Lightly wet both hands.
2. Slide your hands underneath the center of the dough.
3. Lift the dough slowly upward.
4. Allow the ends to release from the container.
5. Let the front and back portions fold underneath the center.
6. Rotate the container 90 degrees.
7. Repeat the lift from the opposite direction if needed.

The dough coils underneath itself, which gives the technique its name.

Unlike a traditional stretch and fold, a coil fold does not require pulling one individual section across the dough. The entire dough mass is lifted and allowed to fold naturally.

Why Use Coil Folds in Sourdough?

Coil folds strengthen dough while preserving more of the gas created during fermentation.

As bulk fermentation progresses, sourdough becomes increasingly aerated and delicate. Traditional stretch and folds may become too aggressive if performed late in the process.

Coil folds allow you to continue building structure with less handling.

They are especially helpful for:

• High-hydration dough
• Dough that has already developed some strength
• Dough containing visible bubbles
• Later stages of bulk fermentation
• Preventing excessive degassing
• Encouraging an open crumb

The technique supports the dough from underneath rather than stretching individual edges forcefully.

When Should You Use Stretch and Folds?

Stretch and folds are generally most useful during the early part of bulk fermentation.

At this stage, the dough may be:

• Loose
• Sticky
• Flat
• Weak
• Difficult to lift as one piece
• Lacking visible structure

Traditional folds provide more direct strengthening and help transform the dough into a cohesive mass.

You might use stretch and folds:

• Shortly after mixing
• After the dough has rested for 20 to 60 minutes
• During the first one or two folding sessions
• When the dough needs significant strengthening
• When working with moderate-hydration dough

If the dough cannot be lifted cleanly from the center, a traditional stretch and fold may be easier than a coil fold.

When Should You Use Coil Folds?

Coil folds are often most effective after the dough has developed enough strength to lift as one connected piece.

You might switch to coil folds when:

• The dough holds together instead of spreading immediately
• The surface has become smoother
• The dough feels elastic
• Bubbles have started developing
• The dough has become more delicate
• You want to preserve fermentation gases
• Traditional folds feel too aggressive

Coil folds are commonly used during the middle portion of bulk fermentation, after one or two sets of stretch and folds.

They can also be used exclusively when the dough has enough structure from the initial mixing process.

Can You Use Stretch and Folds and Coil Folds Together?

Yes. Many bakers use both techniques in the same batch of sourdough.

A sample schedule might be:

• Mix the dough.
• Rest for 30 minutes.
• Perform one set of stretch and folds.
• Rest for 30 minutes.
• Perform a second set of stretch and folds.
• Rest for 30 minutes.
• Perform one set of coil folds.
• Rest for 30 minutes.
• Perform a final coil fold if needed.
• Allow bulk fermentation to continue undisturbed.

This approach provides stronger handling early and gentler handling as the dough becomes aerated.

You do not have to follow this exact sequence. Evaluate how the dough changes after every set.

How to Do a Coil Fold Step by Step

Step 1: Wet Your Hands

Lightly dampen both hands to prevent sticking.

Avoid using excessive water because it can collect around the dough and make handling more difficult.

Step 2: Release the Dough if Necessary

If the dough is sticking tightly to the sides of the container, gently loosen the edges with wet fingers.

Do not pull or tear the dough.

Step 3: Slide Both Hands Underneath the Dough

Position your hands under the center of the dough from opposite sides.

Your palms should support the middle while your fingers extend underneath.

Step 4: Lift Slowly

Raise your hands gently.

The center of the dough should lift while the ends remain temporarily attached to the container.

Continue lifting until the ends release naturally.

Step 5: Allow the Dough to Fold Under Itself

As the dough releases, lower it back into the container.

The front and back sections should tuck underneath the central portion.

This creates a soft coil and adds tension without aggressively stretching the surface.

Step 6: Rotate and Repeat

Rotate the container 90 degrees and repeat the lifting motion from the opposite direction.

One or two lifts usually complete a set of coil folds.

What Should the Dough Feel Like During a Coil Fold?

The dough should feel elastic enough to lift as one piece.

It may feel:

• Soft
• Smooth
• Stretchy
• Aerated
• Slightly resistant
• Lightly bouncy

The dough should not pour through your hands like batter.

If it immediately breaks apart or cannot support its own weight, it may need more strength from traditional stretch and folds or additional rest.

As the dough develops, each coil fold should help it sit taller and spread less in the container.

How Many Coil Folds Should You Do?

Many sourdough recipes use one to four sets of coil folds.

The exact number depends on:

• Dough hydration
• Flour strength
• Mixing method
• Fermentation speed
• Existing gluten development
• Number of stretch and folds already completed

Some doughs need only one or two coil folds after traditional folds.

Others, particularly very wet doughs, may benefit from several coil folds spaced throughout the early and middle portions of bulk fermentation.

Stop when the dough has enough strength.

How Far Apart Should Coil Folds Be?

Coil folds are commonly spaced approximately 30 to 45 minutes apart.

The dough needs enough rest to relax and continue fermenting before it is handled again.

If you attempt another coil fold too soon, the dough may:

• Feel tight
• Resist lifting
• Tear
• Fail to release from the container
• Lose more gas than necessary

The proper interval depends on fermentation speed and dough strength. Warmer dough may change more quickly and require closer observation.

How Do You Know When to Stop Folding?

Stop folding when the dough has developed sufficient strength and structure.

Signs include:

• The dough holds a rounded shape
• It spreads slowly after folding
• The surface looks smooth
• It lifts as one connected mass
• It resists stretching appropriately
• Bubbles are visible
• The dough feels airy and organized
• Additional folds do not create noticeable improvement

Continuing to fold after the dough has sufficient strength may disturb the gas and make it unnecessarily tight.

The goal is not to complete a predetermined number. The goal is to create enough structure for the dough to ferment and hold its shape.

Are Coil Folds Better for High-Hydration Dough?

Coil folds are particularly useful for high-hydration sourdough because they allow wet dough to be strengthened without adding flour or handling it aggressively.

Wet dough can be difficult to knead or pull from one edge. Lifting it from underneath distributes the pressure more evenly.

Coil folds can help high-hydration dough:

• Hold its shape
• Build gluten strength
• Retain gas
• Develop an open crumb
• Become easier to shape

However, hydration alone does not determine which technique you should use. Flour strength and dough development also matter.

Can You Coil Fold Low-Hydration Dough?

You can, but low-hydration dough may be too stiff to coil naturally.

A firmer dough often responds better to:

• Traditional kneading
• Stretch and folds
• Slap and folds
• Strong initial mixing

If the dough does not lift and fold underneath itself smoothly, a coil fold may not be the most effective technique.

Do not force the method simply because a recipe or video uses it.

Do Coil Folds Create a More Open Crumb?

Coil folds can support an open crumb by strengthening the dough gently and preserving fermentation gases.

However, coil folds alone do not guarantee large holes.

Crumb structure also depends on:

• Fermentation
• Starter strength
• Flour quality
• Hydration
• Shaping
• Proofing
• Scoring
• Baking temperature
• Steam

A well-fermented loaf with appropriate dough strength is more important than using one particular folding technique.

An extremely open crumb is also not always the goal. A more even crumb may be preferable for sandwich bread or loaves that need to hold toppings.

Can Coil Folds Replace Stretch and Folds?

Yes, in some recipes.

If the dough develops enough initial strength through mixing, resting or a strong flour, coil folds may be the only folding technique needed.

In other doughs, coil folds may not provide enough early strengthening by themselves.

A practical approach is:

• Use stretch and folds when the dough is weak.
• Use coil folds when the dough is stronger and more aerated.
• Stop folding when sufficient structure has developed.

The dough should determine the method.

Do Folding Techniques Affect Bulk Fermentation Time?

Folding does not restart the bulk fermentation clock.

Bulk fermentation begins when the starter is mixed into the dough and continues throughout every stretch and fold, coil fold and rest period.

The dough is fermenting while you are strengthening it.

Frequent handling may slightly redistribute temperature and gases, but the yeast and bacteria remain active.

When calculating bulk fermentation, include all time spent performing folds.

Common Coil Fold Mistakes

Attempting Coil Folds Too Early

Very loose dough may not lift as one connected mass.

Build some strength with resting, mixing or stretch and folds before switching to coil folds.

Pulling the Dough Instead of Lifting It

A coil fold should support the dough from underneath.

Pulling it upward by the surface can cause tearing.

Lifting Too Quickly

A fast movement can tear the dough or cause it to separate unevenly.

Lift slowly and allow the ends to release naturally.

Performing Too Many Folds

Repeated folding can tighten the dough and disturb gas development.

Stop when the dough has sufficient strength.

Folding Too Late in Bulk Fermentation

Highly aerated dough is fragile.

Handling it late can deflate bubbles and weaken the final structure.

Using Dry Hands

Wet hands reduce sticking and make it easier to support the dough cleanly.

Use only enough water to lightly coat your hands.

Common Stretch and Fold Mistakes

Stretching Beyond the Dough’s Limit

Stop pulling when you feel resistance.

Stretching too far can tear the gluten network.

Adding Flour to Prevent Sticking

Use wet hands instead of adding flour during bulk fermentation.

Extra flour may create dry patches and change the dough’s hydration.

Folding Without Resting

The dough needs time to relax between sets.

If it feels tight, allow it to rest longer before folding again.

Continuing After the Dough Is Strong

Additional sets are not always beneficial.

Once the dough is smooth, elastic and holding its shape, leave it alone.

Which Technique Is Better for Beginners?

Stretch and folds are usually easier for beginners to learn.

The movement is straightforward, and the technique works even when the dough is still weak.

Coil folds require slightly more awareness of dough strength because the dough must be developed enough to lift as one mass.

A beginner-friendly approach is:

1. Start with traditional stretch and folds.
2. Observe how the dough becomes smoother and stronger.
3. Try coil folds during the later sets.
4. Compare how each movement feels.
5. Use the method that best suits the dough.

Learning both techniques will help you respond to different dough conditions instead of relying on one rigid process.

Coil Folds vs. Stretch and Folds at a Glance

Stretch and Folds

Best used:

• Early in bulk fermentation
• With loose or weak dough
• When significant strengthening is needed
• For beginner-friendly dough handling
• With moderate hydration

The movement:

• Lift one edge
• Stretch upward
• Fold across the center
• Repeat around the bowl

Coil Folds

Best used:

• After some strength has developed
• During the middle portion of bulk fermentation
• With high-hydration dough
• When preserving gas is important
• With dough that lifts as one mass

The movement:

• Support the dough underneath
• Lift the center
• Allow the ends to release
• Let the dough fold beneath itself

Megan’s Baking Tip

I usually let the dough tell me when it is ready to switch techniques. If it is still loose and spreading, I use stretch and folds. Once it becomes smoother, holds together and has started developing bubbles, I switch to gentler coil folds. I stop folding once the dough holds its shape and no longer needs additional strengthening.

Frequently Asked Questions

Are coil folds better than stretch and folds?

Neither technique is always better. Stretch and folds provide more direct strengthening, while coil folds are gentler and preserve more gas. The best method depends on the dough’s stage and condition.

Can I use both coil folds and stretch and folds?

Yes. Many bakers use stretch and folds early in bulk fermentation and coil folds later as the dough becomes stronger and more aerated.

How many coil folds should I do?

Most doughs need approximately one to four sets. Stop when the dough becomes smooth, elastic and able to hold its shape.

How long should I wait between coil folds?

Wait approximately 30 to 45 minutes between sets so the dough can relax and continue fermenting.

Why does my dough tear during coil folds?

The dough may lack strength, need more rest or be lifted too aggressively. Use a slow movement and switch to traditional folds if the dough cannot support itself.

Can I only use coil folds for sourdough?

Yes, provided the dough develops enough strength. Some recipes use only coil folds, particularly when the dough has been mixed thoroughly or uses strong bread flour.

Do coil folds count as bulk fermentation time?

Yes. Bulk fermentation begins when the starter is added and continues during all folds and resting periods.

Are coil folds good for beginner sourdough?

They can be, although stretch and folds are usually easier to learn first. Coil folds become easier once you understand how properly strengthened dough should feel.

Should coil folds create bubbles?

Coil folds do not create fermentation bubbles, but they help the dough retain the gas produced by the starter. Visible bubbles should gradually increase as bulk fermentation continues.

When should I stop doing coil folds?

Stop when the dough holds a rounded shape, lifts easily, feels elastic and contains visible gas. Continued folding after that point may do more harm than good.

Final Thoughts

Coil folds and stretch and folds both strengthen sourdough dough, but they are most effective at different stages of development.

Use stretch and folds when the dough is loose, sticky and needs stronger handling. Use coil folds when the dough has become smoother, more cohesive and increasingly aerated.

Many doughs benefit from a combination of both:

• Stronger folds early
• Gentler folds later
• Undisturbed fermentation once enough structure has developed

Rather than following an exact number of folds, watch how the dough changes.

When it holds its shape, lifts as one mass and feels smooth and elastic, it is usually strong enough to continue bulk fermentation without additional handling.