Lesson 3: Folding + Fermentation

..you will learn how to fold the dough and let it undergo it's bulk fermentation! You will find that you are only touching the dough for about 5 minutes total during this part of the process.

This method involves folding the dough over itself every 30 minutes for 2 hours, meaning that the dough is going to be folded four times within these 2 hours. After the two hours of folding, you will allow it to double or grow in size through bulk fermentation at room temperature.