From previous steps
- Mixed dough
Step 2: Folding & bulk fermentation
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.
Step 2: Folding & bulk fermentation
From previous steps
- 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.