What you need to know about spiral folded sourdough (doing it right!)

There are many ways to fold and shape your dough in sourdough bread baking. If you're familiar with the stretch and fold technique, then maybe it's time to take a look at a similar process. Here's everything you need to know about making sourdough rolls!

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What is a spiral fold?

A spiral fold is a strengthening motion commonly used in gluten development during the bulk fermentation stage. Wrap folds are similar to stretch and fold in the sense that they must be performed on the dough without removing it from its insulating container. Simply put, it's a method of folding dough that relies on both surface tension and gravity.

Why use a spiral fold?

Spiral folding is a great method to use, especially if you are working with it with high hydration doughs, or need help with gluten development. The rolling and folding method also ensures a precise degree of fermentation, complete with a stable crumb structure.

Since the rolling method uses surface tension, it is easier to determine the gradual development of your dough than if you were to use a stretch and fold method. It's also an incredibly gentle way to handle your dough, as well as helping it develop the strength it needs for the oven.

How to fold sourdough?

Before you start folding your spiral dough, be aware that spiral folds work best with higher hydration doughs.

Here's how to perform a spiral fold:

1. Gently release the edges of the dough, pulling them away from the sides of the bowl.
2. Place your fingertips under the dough so you can easily lift it in the middle.
3. Let the dough fall while your fingers are supporting the center of the dough.
4. Rotate the bowl 90 degrees and repeat to make 2 spiral folds per set.

How to stretch and fold sourdough

The process of stretching and folding the dough is another great technique used to develop the gluten strands in the dough. It is probably one of the most common techniques used among sourdough bakers and can be done in a bowl, or on the counter.

Here's how to stretch and fold sourdough:

1. First, you need to decide whether you want to perform your stretches and folds in a bowl, or on top of the kitchen counter. If you plan to make them on the counter, then gently turn the dough so that the less sticky side is at the bottom.
2. Wet your hands a little, so that it is easier to handle the dough.
3. Gently work the dough, making sure you are paying attention to every crevice.
4. Pull the dough up and to the other side of the bowl.
5. Stretch and fold each piece of dough until you have done this 4 times.
6. You will feel the dough firm up as the gluten tightens.

Can you fold sourdough?

Yes, you can easily layer sourdough. The folding technique you use should ensure sufficient dough strength.

Once the gluten network has formed, over-folding the dough can cause it to break.

You have to make sure not to over-batter. Each set of stretches and folds should consist of no more than 4 stretches and folds.

Spiral Fold vs Stretch and Fold

Both folding techniques are great to use in a basic sourdough recipe. However, spiral folds are a gentler form of dough strengthening without the more aggressive treatment of stretching and folding.

The stretch and fold technique is best used for medium and low hydration doughs, while wrap folds are often used on higher hydration doughs. open crumbs.

When to use Spiral Folds vs. Stretch & Folds

Now that you understand a little bit about spiral folds, let's take a look at when you'll use them:

Stretch & Folds

• Stretching and folding usually work with most types of dough, from low to high hydration.
• You can use them to add extra flavor and other ingredients to your dough.
• Stretching and folding wet, sticky dough can be difficult.

Spiral folds

• Spiral folds work best with higher hydration dough.
• You cannot use the spiral folding technique to add flavors and other ingredients.
• You can create enough dough strength with wet and sticky dough.

Different techniques of cooking sourdough

How you handle your dough will greatly affect gluten development and dough texture, as well as dictate how effectively your dough retains its gas bubbles during baking.

Here are some basic ways to handle your dough:

Mixing & Boiling

Both mixing and boiling are types of aggressive dough handling. By combining the ingredients first, you're working towards strengthening those gluten strands in your dough. For your sourdough recipes, you may need to combine flour, water, salt and a sourdough starter. Boiling manipulates the dough to encourage firming and gluten development.

Boiling by hand

Hand boiling is probably the most straightforward technique. It requires pushing the dough onto the counter using the heel of the hand. You can roll the dough a little more with each push to maintain a circular shape. The rolling helps distribute the tension of the dough evenly and encourages a constant rate of cooking.

Although popular, hand brewing requires sweat and grit. After a few rounds, you'll feel your arms and hands ache from the aggressive exercise. The more force you apply in the direction of the dough, the faster the dough comes together and the faster the gluten strands develop.

Hand kneading works best with low hydration dough, especially ones that don't stick to the counter with every push and shove.

Rubaud's mixture

Rubaud's mixture is a form of hand mixing and kneading invented by Gerard Rubaud. This technique involves taking your cupped hands to repeatedly remove the dough from the bottom, stretch it, and gently let the dough fall back on itself. This technique can be done in a bowl and is probably a cleaner way of handling the dough, as minimal contact with the dough means less dough on your hands.

This type of mixing works best for highly hydrated doughs.

Mechanical mixing

While kneading by hand is a pretty good workout, some of us sourdough bakers might need a little help with this tedious task. Mixers and bread machines are a baker's best friend. Your dough can go from mixing to full gluten development in less than 10 minutes and with the push of a button!

folding

Folding involves stretching and folding the dough back on itself throughout the bulk fermentation stage. Although troublesome, it is also extremely important for sourdough bread. It disperses gases and microbes in the dough, regulates the temperature of the dough, and develops strength in the dough by generating physical tension.

malleability

malleability involves stretching the dough on a flat surface until it looks like a thin sheet of dough. The dough is then folded over itself several times and creates many visible layers of dough. Additionally, it enables gluten development through aggressive stretching.

It is best to laminate the dough during the early bulk proofing stage as a method of speeding up the gluten development process. This technique is best for high-hydration doughs, as they can be stretched easily, while low-hydration doughs are a little too stiff for this technique.

Is coil folding better than lamination?

Rolling is the process of stretching the dough as thin as you can without tearing it. When the dough is completely rolled out, it is then folded into layers until it looks like a neat parcel.

When it comes to gluten development in sourdough bread, there isn't much comparison between spiral folding and rolling.

Coil folds can be done simultaneously with lamination to help develop a strong gluten network.

If you want to incorporate flavor into your sourdough, you can easily do 1 to 2 spiral folds and then rolling to the end of the bulk fermentation for extra flavor.

Spiral Fold the sourdough

Mastering the art of baking sourdough is not easy. But with simple yet informative instructions, you'll find yourself making bread in no time!

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