sticky but smooth.
Cover the bowl with a towel and let it rest for 30 minutes.
3. Stretch and Fold (Developing Gluten)
After the initial rest, perform 3–4 rounds of stretch and folds over the next 2 hours, spaced 30 minutes apart. To do this:
- Grab one side of the dough and stretch it upward, then fold it over the center.
- Rotate the bowl and repeat on all four sides.
This step strengthens the dough naturally without traditional kneading.
4. Bulk Fermentation (Overnight Rise)
Cover the bowl with a damp
