Letter Fold

A fold where you stretch the dough into a rough rectangle and fold it in thirds, like a business letter going into an envelope: one third over the middle, then the other third over that. Bakers use it as a strength-building fold during bulk fermentation, as part of shaping, and it's also the basic single turn in laminated doughs like croissant.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Stretch gently until you feel resistance, then stop. If the dough starts to tear, it's telling you it needs more rest before the next fold.