Fold Intervals
Space folds by dough behavior—not clock time—so gluten builds at its own pace during bulk fermentation.
Folds are most effective when timed to the dough’s actual tension and surface behavior, not a fixed schedule. Look for signs like slight rise, domed surface, or a gentle resistance when lightly pressed—not a timer. Setting folds too close together can overwork the gluten; spacing them too far apart means missed development windows. The system flags optimal windows based on starter strength and temperature, so you’ll know when your dough is ready to receive the next fold.
Different fold sequences serve different goals. A 1:3:5 pattern—first fold one hour after mixing, second three hours later, fifth two hours after that—works well for standard 8–12 hour ferments. But if your starter is sluggish or room is cool, stretch to 1:4:7. Conversely, a warm kitchen might call for tighter intervals like 1:2:4. You can drag each fold marker along the timeline to test rhythms, and the system adjusts the estimated peak of bulk fermentation in real time.
Remember that fold count and timing influence final loaf height and crumb structure. Too few folds can yield a dense crumb; too many, especially on a wet dough, may break down strength. When you add or shift a fold, watch how the proofing window shifts—later folds often mean a shorter bulk ferment and tighter proofing schedule. This responsiveness keeps your plan aligned with what’s happening in the bowl, not in your calendar.
