Pull and Curl Dough Folding Technique (coil stretch and fold hybrid... "lamination" alternative )

Get a good stretch and fold for dough development while also keeping the the gluten in your dough skin smooth and taut for easier loaf shaping after the dough is fully developed. Envision a good stretch and fold only folding under instead of folding up. It gives you the results of a stretch and fold for dough development along with retaining a smooth surface like a "coil" fold.

[@yauluhim]

This looks very interesting. Will give it a try

[@jenniferhiew2396]

Do you do that only on 2 sides?