A technique used to strengthen a bread's dough during the bulk fermentation. It consists of periodically manipulating the dough in such a way that it's gluten structure becomes more extensible and elastic. Usually the periodicity of folds is somewhere between thirty minutes to one hour and a half.

The folding technique is especially beneficial to doughs with a high hydration or low protein content. That is because those are naturally weaker and less structured, so the improvements encouraged by folding can counterbalance the characteristics that could otherwise become a problem for the final product.

On the other hand, it's not advisable to fold high protein or low hydration doughs, because that can lead to it becoming too stiff and not rising properly during the bake.