Coil Fold vs Stretch and Fold: Which Technique When

If you have spent any time watching sourdough videos or reading baking forums, you have seen two folding techniques mentioned constantly: stretch and folds and coil folds. Some bakers swear by one, some swear by the other, and plenty use both in the same bake. The truth is that both are excellent tools, and knowing when to reach for each one will make you a better baker.

Let me break down what each technique does, when it shines, and how to decide which one to use for any given dough.

Stretch and Fold: The Workhorse

Stretch and folds are the technique most beginners learn first, and for good reason, they are simple, effective, and work on almost any dough. You grab one side of the dough, stretch it upward until you feel resistance, and fold it over the top. Rotate the bowl 90 degrees and repeat. Four stretches (one from each side) equals one set.

What it does: Stretch and folds build gluten strength efficiently. Each stretch physically aligns the gluten strands, and folding them over creates layers. After 3 to 4 sets spaced 30 minutes apart, even a shaggy dough transforms into a smooth, elastic ball with good structure.

Coil Fold: The Gentle Giant

Coil folds are a more recent addition to the home baker's toolkit, popularized by bakers working with high-hydration doughs. Instead of stretching from the side, you slide your hands under the middle of the dough, lift it up (letting the sides fold underneath from gravity), then set it back down. Rotate 90 degrees and repeat.

What it does: Coil folds build strength while being much gentler on the dough. Because you are not stretching against resistance but rather letting gravity do the folding, you are less likely to degas the dough or tear it. Coil folds also help you assess dough development, you can feel and see how extensible the dough is as it hangs from your hands.

Head-to-Head Comparison

Gluten Development

Stretch and fold wins for raw gluten-building power. The active stretching motion physically aligns gluten strands more aggressively. If your dough needs a lot of structural development, like a stiff, low-hydration dough that has not been kneaded much, stretch and folds will get you there faster.

Coil folds build gluten too, but more gradually. They are better for maintaining strength you have already built rather than creating it from scratch.

Gas Preservation

Coil folds win here, hands down. As your dough ferments and fills with gas bubbles, you want to handle it gently to preserve that gas. Stretch and folds, especially aggressive ones, can pop large bubbles and compress the dough. Coil folds barely disturb the gas structure, which is why many bakers switch to coil folds during the second half of bulk fermentation.

High Hydration Doughs

Coil folds win again. When you are working with 78% hydration or higher, stretch and folds can feel like trying to fold water. The dough slips through your hands, sticks to everything, and does not hold the fold well. Coil folds work with gravity instead of against it, making high-hydration doughs much easier to handle.

Incorporating Add-ins

Stretch and folds win for getting things like cheese, olives, dried fruit, or seeds evenly distributed through the dough. The active folding motion traps and distributes additions more effectively than the gentle coiling motion. I usually add mix-ins during the second or third set of stretch and folds.

The Hybrid Approach

Most experienced bakers, myself included, do not exclusively use one technique. Here is a typical bulk fermentation routine for a standard 75% hydration country loaf:

• 0:00, Mix dough, autolyse or rest
• 0:30, First set of stretch and folds (build initial structure)
• 1:00, Second set of stretch and folds (add any mix-ins here)
• 1:30, First set of coil folds (gentler now, preserving gas)
• 2:00, Second set of coil folds (assess development)
• 2:30+, Hands off. Let fermentation do its work until bulk is complete.

Which Should You Learn First?

Start with stretch and folds. They are more intuitive, work on a wider range of doughs, and build the fundamental feel for dough that every baker needs. Once you are comfortable with those, add coil folds to your toolkit. You will immediately notice how much gentler they feel and how useful they are for wetter doughs and later in bulk fermentation.

For a practical walkthrough of these techniques in action, check out my First Sourdough Loaf guide where I walk you through the full bulk fermentation process step by step.