Bread Kneading And Folding Technique

Instructions

Now, if you're new to bread-making, you might have seen people talk about stretch and fold or coil fold or even slap and fold… and wondered:

What’s all this folding for? Can’t I just knead like normal?

You can. But folding is a different way to build strength in dough; especially in recipes that don’t need heavy kneading.

And even in kneaded recipes, folding can help your dough handle better and rise taller.

So let’s break down some common ones:

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1. Stretch and Fold

This one’s the most common. You do it by gently stretching one side of the dough and folding it over. Turn the bowl and repeat a few times.

It takes just a minute, and over time, your dough gets stronger, tighter, and easier to shape.

Works great for all kinds of dough.

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2. Coil Fold

This one’s a bit gentler. You lift the dough from the middle with both hands and let the ends tuck under themselves like a coil.

It’s especially useful for wet doughs like sourdough where you don’t want to deflate all the air bubbles.

Most bakers do this right in the container during bulk fermentation.

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3. Slap and Fold

This one’s for sticky dough that refuses to hold shape. You lift the dough, slap it on the counter, fold it over, and repeat.

Yes, it’s messy. But it builds strength fast.

If your dough feels like soup, this method might help bring it together without adding more flour.

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4. Pre-shape Folding

Even shaping the dough before baking counts as folding.

Every time you handle the dough to round it, to tuck the edges under, or to place it in a pan, you’re reinforcing its shape.

This step matters more than people realize. It sets up your final loaf.

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So, which one should you use?

It depends on your dough. You don’t need to do all of them.

• If your dough is soft and easy to handle: A few stretch-and-folds may be enough.

• If it’s very wet or slack: Coil folds or slap-and-fold might help.

• If you’re experimenting: Try lamination and feel the difference.

Start light. Learn by feel. And trust that every fold you do is helping your dough get stronger.

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End of post.

As always, I hope this helps someone.

(A repost for those who just joined us)

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