Step 2: Folding & bulk fermentation
- mixed dough
Perform a “stretch-and-fold” by grabbing a corner of the dough, lifting straight up to stretch the dough as high as it will go without tearing, and folding it over to the other side.
Rotate the bowl a quarter turn at a time and perform three more reps of stretch and folds, which will help develop the gluten in the dough without having to it.
- Turn the dough over, loosely shape it into a ball, cover, and let it rest for another 25-30 minutes.