Folding means lifting the dough at intervals during fermentation and folding it over itself. It spreads out the work of kneading over time: each fold strengthens the gluten network a little, and the dough becomes more resilient with every round. It is much easier than kneading, especially for wet, sticky dough, and puts less strain on the dough.
Kneading builds the gluten network quickly through intensive work. Folding builds the same network in stages: with each fold, the strands stretch, overlap, and connect with one another. The rests between folds give the gluten time to relax and settle. The result is similar, but the process is different. Folding has a clear advantage with wet dough: dough that is too sticky to handle cannot be kneaded easily, but it can be folded comfortably in its bowl. The method also takes less effort; a few seconds of movement can achieve the same result without tiring your wrists and shoulders.
Leave the dough in the container where it is fermenting. Dip your hand in water, slide it under the dough from one side, lift the dough, and fold it toward the center. Turn the bowl a quarter turn and repeat the same movement; completing all four sides finishes the folding round. Turn the dough over so its smooth side faces up, then cover the bowl. One round takes no more than 30 seconds, and the dough never needs to be removed from the bowl. Choose a wide, shallow bowl; a narrow, deep container leaves too little room for your hand and makes the dough hard to grip properly.
A common approach is to do 3 to 4 rounds during the first part of fermentation, waiting 30 to 45 minutes between rounds. Do the first round half an hour after mixing the dough. Schedule the last round around the midpoint of the total fermentation time; leave the dough undisturbed during the second half, when it is expected to retain gas and gain volume. With each round, the dough visibly becomes more resilient and less sticky. Recording the time of each round makes it easy to track the stage of fermentation.
The dough tells you when to stop folding. If it stretches without tearing when lifted, supports its own weight, and gathers back together in the bowl, the gluten network has developed. Continuing to fold after that point is unnecessary and can release gas from the dough, causing loss of volume. A smoother, shinier surface is another good sign. If the dough is not becoming more resilient, the flour may be weak or the dough may be too wet. Overfolded dough can also become tight and start pulling back while you shape it, which is a clear warning sign.
Folding works best with yeasted doughs that have a high water content, such as bread and pizza dough; it is nearly standard for sourdough. It is unnecessary for firm doughs such as dumpling and phyllo dough, which are already worked by kneading. Folding is not used at all for cookie or tart dough, where gluten is not wanted. Do not add flour to the dough while folding; wet your hand instead, which avoids the drawbacks of adding flour. The same method can also be used with dough that has already been kneaded; in that case, folding is for gathering the dough together, not for developing gluten.
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