• Scrape into a lightly oiled bowl and let sit to bulk ferment, loosely covered, in an average-temperature room.
  • If using yogurt and yeast combination, let sit for one hour.
  • If using sourdough starter, let sit for two hours. 
  • Stretch each side of the dough up and fold over the rest of the dough in turn. Let sit for another hour. Repeat once more, for a total of two stretch & folds. 
  • You’ll know the dough is ready when it’s got air bubbles. It should have at least doubled in size, and should feel airy and pillowy.