Dough strength development with coil folds.

This is my standard recipe loaf with light Rye and Emmer flour from @shiptonmill. It's also #realbread week and a perfect time to share a guide to coil folding and how it strengthens the dough.

The steps are.
➡️ mix all ingredients into a shaggy dough - rest for one hour
➡️ Mix again to create a smooth dough - rest for one hour
➡️ coild fold every hour / reduce time between folds if fermentation is more rapid (warm kitchen) repeat 3 to 4 times depending on gluten development.
You can see in the video the dough becoming stronger after each folding.

Be gentle when you do this and use damp / wet hands to prevent the dough from sticking to your fingers. Keep trying and you will get used to it, it may look tricky but it is easier than you think. It is very satisfying to feel the changes in the dough over time.

Give it a try and enjoy.

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