The folding adds additional strength to your dough, optimising your oven spring. I am adding a video from my own YouTube channel here.
This is the most gentle stretch and fold technique during bulk fermentation. It ensures that you do not damage your dough with each fold. I apply one coil fold every hour while my dough is fermenting.
Make sure you water your hands before you start working the dough.
The folding adds additional strength to your dough, optimising your oven spring. I am adding a video from my own YouTube channel here.
This is the most gentle stretch and fold technique during bulk fermentation. It ensures that you do not damage your dough with each fold. I apply one coil fold every hour while my dough is fermenting.
Make sure you water your hands before you start working the dough.
Happy baking.