Dough Journal

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Folding help

What one set of folds actually is

This page is the simple version: what to do with your hands, what a set means, and how the dough should feel after each round.

Step by step

1

Wet one hand lightly so the dough does not cling and tear.

2

Slide your fingers under one side of the dough, lift until it stretches, then fold it over the center.

3

Rotate the bowl a quarter turn and repeat on each side until you have folded all four sides in.

4

Stop when the dough feels tighter and smoother. If it tears badly, let it rest and try again later.

Video slot

Hand position demo

Reserve space for a short folding clip showing where hands enter and lift the dough.

Future video slot for one full fold set.
Image slot

Before and after

Use this slot for a comparison image showing dough before and after a strong fold set.

Future image slot for dough strength comparison.

After a good fold set

The dough should feel tighter, smoother, and more elastic than it did before the set.

If the dough tears

Stop, cover it, and rest it 15 to 20 minutes. Tearing usually means it needs more relaxation, not more force.

When to stop folding

Once the dough feels strong and puffy, stop the scheduled folds and let bulk fermentation continue undisturbed.