Can I use coil folds instead of rounding if I don't have a suitable countertop?
Yes, coil folds are a fine substitute. Rounding on a counter is just one way to build dough strength, and stretch or coil folds during the bulk reach the same place by gluing the dough onto itself. Do a set every 30 to 45 minutes early in the bulk until the dough firms up and holds its shape, resting if the surface starts to tear. You do not need a perfect countertop to get a strong dough.
Answered by Hendrik, The Bread Code
From the book
The primary goal of this technique is to provide additional dough strength to your dough. As shown in Figure 7.4 there are multiple ways to create dough strength. 8 If you do not knead as much at the start, you can reach the same level of dough strength by applying stretch and folds later. The more stretch and folds you do, the more dough strength you add to your dough. The result will be a more aesthetic loaf that has increased vertical oven spring.
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