5 Common Mistakes with Autolyse, Stretch & Coil Folds (And How to Avoid Them)

As I reflect on my journey as a cottage micro-baker, I can’t help but chuckle at the countless experiments and mishaps I’ve encountered in my kitchen. Autolyse and the various folds can be a bit perplexing for many, including myself when I first started. While these techniques are essential for developing bread's structure and flavor, mistakes can lead to frustration and subpar results. Today, I want to share the five most common mistakes I've made—and continue to see others make—with autolyse and stretch & coil folds. I’ll also offer my tried-and-true tips to help you avoid these pitfalls.

1. Skipping the Autolyse Stage

In my early baking days, I often thought that skipping the autolyse stage would save time. Boy, was I wrong! This vital step allows the flour to fully hydrate and develop gluten, resulting in a dough that’s easier to handle and has better structure.

When I skipped autolyse, my dough was often sticky and hard to work with, leading to dense loaves. I learned that even a short autolyse of just 20-30 minutes can make a significant difference.

💡 Sophie Leclerc's Rule of Thumb: Always plan for an autolyse period of at least 20 minutes, but longer (up to 2 hours) can enhance flavor and texture even more.

2. Incorrect Water Temperature

Water temperature is an often-overlooked factor in the baking process. When I first started making sourdough, I used cold tap water straight from the faucet. This resulted in sluggish fermentation and disappointing dough behavior. The ideal water temperature for mixing your dough should be around 75°F to 80°F (24°C to 27°C). I now use a kitchen thermometer to measure my water temperature. If your kitchen is particularly warm, you can use cooler water to help manage fermentation speed.
Water Temperature (°F) Effect on Dough
Below 70°F Sluggish fermentation; dense bread
70°F - 75°F Good fermentation; balanced results
75°F - 80°F Optimal fermentation and flavor
Above 80°F Over-fermentation; sour flavor

3. Overdoing the Folds

When I first learned about stretch and coil folds, I thought more was always better. I went from doing one or two folds to overdoing it, thinking I could speed up gluten development. Instead, I ended up with a tight, rubbery dough that made for disappointing bread. The key is moderation. I’ve found that doing 3-4 sets of stretch and coil folds during the bulk fermentation phase is sufficient. Each fold should be gentle, just enough to strengthen the dough without overworking it.
💡 Sophie Leclerc's Rule of Thumb: Aim for 3-4 sets of stretch and coil folds during bulk fermentation, spaced about 30 minutes apart.

4. Ignoring Dough Temperature

Temperature plays an essential role in the fermentation process. I once left my dough to ferment in a warm corner of my kitchen, thinking it would help speed things along. Instead, I ended up with over-proofed dough that collapsed during shaping. I’ve learned to check the dough temperature, aiming for around 75°F to 78°F (24°C to 26°C) during the bulk fermentation phase. If my kitchen is too hot, I’ll move my dough to a cooler spot or even the refrigerator to manage the fermentation.
Dough Temperature (°F) Effect on Fermentation
Below 70°F Slow fermentation; long wait times
70°F - 75°F Normal fermentation; good results
75°F - 80°F Quick fermentation; risk of over-proofing
Above 80°F Over-fermented; dough collapse

5. Not Practicing Patience

Baking, especially sourdough, is as much about patience as it is about technique. In my eagerness to see results, I’ve often rushed through the fermentation and shaping processes. This can lead to poorly developed dough and disappointing bread. Each stage of the process has its time. I’ve learned to trust the dough. Pay attention to its rise and texture. If it doesn’t seem ready, give it a little more time. Sometimes the best things come to those who wait.
💡 Sophie Leclerc's Rule of Thumb: Trust the process. Allow your dough to rise fully and develop flavor, even if it takes longer than expected.

Frequently Asked Questions

What is the purpose of autolyse?
Autolyse helps with flour hydration and gluten development, leading to better dough structure and flavor.
How long should I autolyse for?
A good autolyse period is between 20 minutes to 2 hours, depending on your recipe and flour type.
Can I use a stand mixer instead of hand mixing?
Yes, but be cautious with mixing times. You want to develop gluten without overworking the dough.
Baking sourdough is a journey filled with learning and experimentation. By avoiding these common mistakes and applying what I've learned, I’ve been able to create loaves that not only look good but also taste incredible. Remember, every bake is a chance to grow and refine your skills. Happy baking!