Perfect Sourdough Coil Folds! 🍞✨ Secret to Fluffy Bread!

Ever wondered how bakers achieve that airy, open crumb in their sourdough? 🤔 The secret lies in the coil fold! This video reveals the magic behind this simple yet powerful technique, transforming your dough from dense to delightful. Watch as I demonstrate perfect coil folds during bulk fermentation, using a simple recipe that you can easily replicate at home. Get ready for the fluffiest, most flavorful sourdough you've ever baked! 🥖 Ingredients: 500g total flour (460g King Arthur Baking white bread flour, 40g whole wheat flour) 375g water (75% hydration) Active sourdough starter (amount needed depends on starter activity, typically 20-100g) Salt (amount depends on preference, typically 10-12g) Instructions: 1. Mix all ingredients until a shaggy dough forms. 2. Let the dough rest for 30 minutes (autolyse). 3. Add salt and incorporate it thoroughly. 4. Perform the first set of coil folds 3 hours into bulk fermentation. Gently grab a portion of the dough from one side, stretch it upwards, and then fold it over to the opposite side. Rotate the bowl and repeat this process around the entire circumference of the dough. 5. Repeat the coil folds again after another hour (4 hours into bulk fermentation). 6. Continue with the remaining steps of your sourdough recipe (e.g., shaping, proofing, baking). This video focuses on the crucial coil fold technique. These coil folds develop strength and structure in the dough, leading to a beautiful rise and an irresistible texture. Ready to give it a try? Let me know how your sourdough turns out in the comments below! 👇 #Sourdough #BreadMaking #CoilFold #BakingTips #ArtisanBread #HomeBaking #SourdoughBread #FoodTips #ViralRecipe #EasyRecipe