it up, and folding it over itself. Rotate the bowl and repeat 3–4 times so that each side gets stretched. Do this process every 30 minutes for the next 2 hours.
Each fold will make the dough smoother, stronger, and more elastic—a sign that fermentation is working its magic.
Step 4: Bulk Fermentation (The Overnight Rise)
After your last fold, cover the dough again and let it rise at room temperature for 8–10 hours. Overnight is ideal. The dough should double in size and appear airy and domed by morning.
