What are coil folds or lamination in sourdough, and when would you use these techniques?

Question

What are coil folds or lamination in sourdough? Find out when you would use these specific techniques for handling and strengthening your dough.

Answer 1

Coil folds and lamination are sourdough bread-making techniques used to strengthen the dough, develop gluten, and redistribute gases, resulting in a better rise and crumb structure. They are typically performed during the bulk fermentation stage.

Detailed Explanation:

Coil folds and lamination are methods of gently stretching and folding sourdough dough during bulk fermentation. They help to align gluten strands, increase dough strength, and redistribute the gases produced by the yeast and bacteria. This leads to a more even rise and a better crumb structure in the final loaf.

Coil Folds:

1. Wet your hands to prevent sticking.
2. Gently slide your hands under the dough in the bowl.
3. Lift a section of the dough, allowing it to stretch with its own weight.
4. Fold the lifted section over the top of the dough.
5. Rotate the bowl 90 degrees and repeat the process.
6. Continue until you have folded the dough from all four sides.

Coil folds are best used when the dough is already showing some strength and structure. They are a gentler method than traditional stretch and folds, making them suitable for wetter or more delicate doughs.

Lamination:

1. Gently turn the dough out onto a lightly oiled surface.
2. Using wet hands, gently stretch the dough into a large, thin rectangle. Be careful not to tear the dough.
3. Fold one-third of the dough over towards the center.
4. Fold the opposite third over the top, like folding a letter.
5. Gently lift the dough and return it to the bowl for further bulk fermentation.

Lamination is typically performed earlier in the bulk fermentation process, especially when the dough is still relatively weak. It's a more aggressive technique than coil folds and helps to build strength and structure quickly. It also allows you to incorporate inclusions like herbs, cheese, or fruit evenly throughout the dough.

Pro Tip:

Avoid over-handling the dough during coil folds and lamination. Gentle movements are key to preventing degassing and maintaining the airiness of your sourdough. If the dough resists stretching, let it rest for 10-15 minutes before continuing.