Drawn to its outside size
For a marked container with a fitted lid
Brod & Taylor Proofing Container (6L)A low covered tub for mixing, folding and observing the whole batch.
Auf Deutsch · En français · En español

Both build strength during bulk fermentation. A stretch and fold lifts one side of the dough, stretches it up and folds it over, four times around the bowl. A coil fold lifts the dough from the middle so it folds under itself: gentler, better for wet dough. King Arthur gives two to four sets for a hand-mixed dough, about 30 minutes apart, early in bulk fermentation.
Stretch and fold: stiffer dough, more strength per set. Coil fold: wet dough, keeps more gas. When: two to four sets, about 30 minutes apart (King Arthur), then leave the dough to rise.
It works in any bowl. Stop each stretch before the dough tears.
Coil folds work best in a straight-sided tub, like the bulk containers we compare, where the dough can coil under itself. Do two coils per set, turning the tub between them.
Watch the dough: once it holds a rounded shape in the tub and feels springy, stop folding and let it rise. Over-folding a weak dough can tear it; under-folding gives a slack dough that spreads. Folding late in bulk knocks out gas you need, so finish in the first half. Bulk time is covered in the bulk fermentation chart.
King Arthur gives two to four sets for a hand-mixed dough, about 30 minutes apart, starting 30 minutes into bulk.
For wet doughs (75% and up) coil folds are gentler and keep more gas; stretch and folds build strength faster in stiffer dough.
Keep what you own when it does the job. These are the other exact models we profile.
A low covered tub for mixing, folding and observing the whole batch.