1. Prepare Your Surface: Lightly wet your hands or the countertop to prevent sticking. If working in a bowl, ensure the sides are clean.

2. Grab the Dough: Reach under one side of the dough in the bowl or on the counter.

3. Stretch Upwards: Gently lift and stretch the dough upwards, allowing it to extend without tearing. You’re aiming for a good amount of extension.

4. Fold Over: Once stretched, fold the lifted section of dough over onto itself, towards the center of the mass.

5. Rotate and Repeat: Rotate the bowl or dough 90 degrees and repeat steps 2-4 three more times, completing one full set of four folds.

6. Rest the Dough: Cover the dough and let it rest for 30-60 minutes before performing the next set of folds. Repeat this process for 3-5 sets, depending on your recipe and dough strength.

7. Prepare Your Dough: Ensure your dough is in a relatively flat, wide container or on a clean, lightly wet surface. This technique works best when the dough has some room to spread.

8. Wet Your Hands: Lightly wet both of your hands to avoid sticking.

9. Lift from the Center: Slide both hands, palms up, under the center of the dough mass.

10. Gently Lift and Fold: Slowly lift the dough upwards, allowing the sides to naturally fold under themselves as it stretches. The dough will resemble a “coil” as it lifts.

11. Place Back Down: Once lifted and folded, gently lower the dough back into the container or onto the surface, allowing it to settle and relax.

12. Rotate and Repeat: Rotate the container or dough 90 degrees and repeat steps 3-5, performing 2-4 coil folds per set.

13. Rest the Dough: Cover the dough and let the dough rest for 30-60 minutes before the next set. Perform 2-4 sets during bulk fermentation.