Mix the dough

• Pour the filtered water into a bowl and add the active starter, stirring until it floats and is well dispersed.
• Add the bread flour and mix until no dry flour remains.
• Cover and let the dough rest.

Add the salt

• Sprinkle the salt over the dough with the water to help it incorporate.
• Dimple the salt into the dough with wet hands until fully absorbed.

Stretch and folds

• Wet your hands, pull one side of the dough up and fold it over itself, rotating the bowl and repeating around the dough.
• Cover and rest, then repeat the stretch and folds for a second and third round, resting between each.
• Take the dough temperature and place a small sample of dough in a small container for the aliquot method.

Coil folds

• Wet your hands, lift the dough from the center, slap it back down and fold it over itself a few times.
• Cover the dough and leave it to finish bulk fermentation.