Folding The Dough

As soon as you mix your starter with all your ingredients, your fermentation starts.

So you’re now on the clock, one hour after you’ve dumped all of your all of your dough into the Pyrex vessel, you should do a set of coil folds. That’s what I’m doing here in this video. I’m taking my wet hands, and I’m taking my shaggy dough, and I’m folding it into its over and over. And then I’m gonna cover that and then wait one more hour and then do it again.

I’m gonna do this at least three over the course of four to six hours. That’s how long my bulk fermentation is usually.

I’m gonna try to squeeze in at least three folding sessions, if not four. But by the end of your bulk fermentation, your dough should be springy and taut and smooth and preferably hold its shape just like this.