A gentle dough-strengthening technique where you lift the dough from the center and let the sides fold underneath by gravity.
Coil folds are less aggressive than stretch and folds, making them ideal for delicate or highly fermented doughs. You slide your hands under the center of the dough, lift it up, and let one end fold under. Rotate the container 90 degrees and repeat. The dough's own weight does most of the work. This is a great option during the later stages of bulk fermentation when you want to add strength without degassing.
