Sourdough coil folds. 

Coil folds are a technique used in sourdough bread making to strengthen the dough and develop gluten. Here’s how you can do coil folds:
🍞 Mix your sourdough starter with flour and water to create your dough. Let it rest for about 30 minutes to 1 hour before starting coil folds.
🍞 Coil folds involve stretching and folding the dough in a way that creates layers. This strengthens the gluten network, which is crucial for good bread structure.
🍞 Wet your hands to prevent sticking. Reach underneath one side of the dough and pull it up and over to the opposite side. Repeat this process with all four sides of the dough, like folding a letter. This is your first coil fold.
🍞 Coil folds are typically done during the bulk fermentation phase of sourdough making. The number of folds and the timing between them can vary based on the recipe and the dough's consistency.
After your final fold (if doing multiple), let the dough rest and continue to ferment until it has increased in volume and is aerated with small air bubbles.
🍞 Once your dough has completed its folds and fermentation, shape it into its final form, whether a loaf or rolls. Put in fridge for cold fermentation overnight or allow it to proof (final rise) before baking.
Coil folds are a great technique to improve dough strength and structure, resulting in better oven spring and a more open crumb in your sourdough bread. Practice will help you refine your technique and timing based on your specific sourdough recipe and environment.

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