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.
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